3/4 C butter, room temperature + 1 Tbsp.
1/2 C powdered sugar
1/4 Tsp salt
1 3/4 call purpose flour
6 oz package butterscotch chips
1 C finely chopped pecans

3 C powdered sugar
1 tsp rum extract
1/2 C chopped pecans
3 to 4 Tbsp milk or water


1 Cream butter with powdered sugar and salt til light and fluffy.

2 Blend in flour, mix well.

3 Add butterscotch chips and 1 cup finely chopped pecans.

4 Shape dough, a scant teaspoonful at a time, into balls.

5 Place 1 inch apart on ungreased cookie sheet.

6 Bake in 325′ oven for 15 minutes or until firm but not brown.

7 Let cool on wire racks.

8 Make rum glaze. Mix the ingredients until smooth.

9 You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.

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