Butternuts Recipe
Ingredients
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| Confectioner’s sugar | 1/2 Cup (16 tbs), sifted | |
| Salt | 1/4 Teaspoon | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Butterscotch package | 1 | |
| Pecans | 1 Cup (16 tbs), finley chopped | |
| Double for Rum Glaze | ||
| Pecan halves | ||
| Candied red cherries, halved | ||
Directions
1. Beat butter or margarine with 10X sugar and salt in a medium-size bowl; blend in flour until smooth. Stir in butterscotch pieces and pecans.
2. Shape dough, a scant teaspoonful at a time, into balls, between palms of hands; place balls, 1 inch apart, on large cooky sheets.
3. Bake in slow oven (325°) 15 minutes, or until firm but not brown. Remove from cooky sheets to wire racks; let cool completely.
4. Place cookies in a single layer on wire racks set over wax paper; spoon glaze over each to cover completely. (Scrape glaze that drips onto paper back into bowl and beat until smooth before using again.) Decorate each with a pecan or candied cherry half. Let cookies stand until glaze is firm.
2. Shape dough, a scant teaspoonful at a time, into balls, between palms of hands; place balls, 1 inch apart, on large cooky sheets.
3. Bake in slow oven (325°) 15 minutes, or until firm but not brown. Remove from cooky sheets to wire racks; let cool completely.
4. Place cookies in a single layer on wire racks set over wax paper; spoon glaze over each to cover completely. (Scrape glaze that drips onto paper back into bowl and beat until smooth before using again.) Decorate each with a pecan or candied cherry half. Let cookies stand until glaze is firm.
Chef
