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| BUTTERNUT COOKIES | |
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3/4 c. butter 1/2 c. 10X sugar 1/4 tsp. salt 1 3/4 c. sifted flour 1 (6 oz.) pkg. butterscotch chips 1 c. finely chopped pecans Cream together butter, 10X sugar, and salt. Blend in flour and mix until smooth. Stir in butterscotch chips and pecans. Shape dough into balls using about a scant teaspoon at a time. Place on an ungreased cookie sheet 1 inch apart and bake until firm but not brown at 325 degrees for 15 minutes. Remove and cool completely. Decorate with icing and sprinkles or candied cherries. Makes about 6 dozen cookies. RUM GLAZE ICING: 2 c. 10X sugar 1/4 c. light rum Food coloring (optional) Beat until smooth. Makes about 3/4 cup. | |
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recipe reviews #139687
Beverly (Nevada) says:
The dough was too dry to form a ball, I added a little milk to moisten the dough so I could form it into balls, I made them a little larger, and cooked them 20 min,, I still got the same amount, They are very good and I will make them again, with the extra milk added.
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