BUTTERNUTS

 

3/4 cup butter + 1 tbsp, room temperature

1/2 cup powdered sugar

1/4 tsp salt

1 3/4 cup all purpose flour

1 (6 oz) package butterscotch chips

1 cup finely chopped pecans

 

Preheat oven to 325 degrees.

 

Cream butter and powdered sugar until fluffy; blend in flour, mixing well. Add the butterscotch chips and pecans.

Shape dough into balls, using 1 teaspoonful per ball. Place one inch apart on ungreased cookie sheet.

 

Bake at 325 degrees for around 15 minutes; should be firm but not browned.

 

Place on wire racks to cool.

 

Rum (or vanilla) glaze:

3 cups powdered sugar

1 tsp rum extract (may substitute vanilla extract)

1/2 cup chopped pecans

3 to 4 tbsp milk or water

 

Combine powdered sugar with enough water or milk and the extract to make of desired consistency. Butternuts may be dipped in glaze or coated by drizzling glaze from a spoon over the butternuts. Immediately sprinkle the pecans over the wet glaze.

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