Rum Butternut Cookies

Makes 48 cookies

This is a shortbread style cookie which has butterscotch and salted caramel chips as well as pecan and walnuts is great with a cappuccino or tea. Great addition to our Christmas cookie platter.

Ingredients

1 ½ cup butter at room temperature

1 cup icing sugar

½ tsp salt

3 ½ cups flour

½ cup finely chopped pecans

½ cup finely chopped walnuts

1 tbsp rum

2 cups butterscotch chips

½ cup salted caramel chips

Rum Glaze Ingredients

3 cups icing sugar

4 tbsp rum

5 tbsp milk

½ cup finely chopped walnuts

Directions

1. Preheat oven 340°F

2. Cream butter, sugar and salt in stand mixer

3. Stir in flour until well mixed

4. Using wooden spoon stir in nuts and rum

5. Add chips and using your hands combine everything together well

6. Make 1 inch balls by hand or use a medium ice cream scoop and place on ungreased baking sheet

7. Bake for 15 minutes or until firm but not brown

8. Let cool on wire racks

9. Make rum glaze by whisking together all ingredients until smooth

10. Use brush to heap some icing on each cookie

11. Top with finely chopped walnuts

12. Let icing set before putting in seal tight container and freeze

Sprinkle with icing sugar

Ingredients

Add flour to butter sugar mix

Stir in nuts and rum

Using hands mix in chips

Make one inch balls

Lay on ungreased baking sheet

Ready to place on wire rack

Cool on rack

Glaze ingredients

Whisk together all ingredients

Brush heap of icing on cookie

Sprinkle with walnuts

Let icing set

Ready to eat cookies

Flaky Rum Butternut cookie