Butternuts

by Sheryl

This is an easy-to-prepare and one of my favorite cookies. It is not too sweet, which I prefer for any dessert because naturally, I don’t have a sweet tooth. Butternuts are relatives to our local black walnuts, they ‘re so much easier to crack and have a milder flavor. They also appear to crack in a cool, neat-looking “wing” pattern. I don’t know anybody who sells butternuts, but the good news is that these cookies are just as delicious with black walnuts and even standard walnuts that are purchased from the supermarket. Pecans too are a great alternative.

Normally, I like 50-50 ordinary flour and homemade corn flour mainly because I have acorn flour and I like the taste and color that it gives me. It’s an esoteric ingredient, of course, so feel free to use 100% all-purpose meal or to split it into brown flour like wheat, rye, and barley.

Ingredients:

3/4 c butter, room temperature (additional 1 tbsp)
1/2 c powdered sugar
1/4 tsp salt
1 3/4 c all-purpose flour
1 (6oz) pkg package butterscotch chips
1 c finely chopped pecans

For the Rum Glaze:

3 c powdered sugar
3 to 4 tbsp milk or water
1 tsp rum extract

For the toppings:

1/2 c chopped pecans

Directions:

1. Add and cream butter with powdered sugar and salt until light and fluffy.

2. Add and mix in flour, mix well.

3. Add chips and 1 cup chopped chips with the butterscotch.

4. Manually blend

5. Shape dough into balls, only a few teaspoons at a time. Place the cookie sheet 1-inch apart.

6. Bake 15-20 minutes in 325 F oven, or until firm but not chocolate. Let the racks cool off on string.

7. Make glaze on rum. Mix until smooth, the powdered sugar, rum extract, and milk.

8. You may either dip cookies into the glaze or use a spoon to pour cookies over them.

9. Sprinkle with chopped pecans, and set up the glaze.

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