I love those recipes that we all grew up with, they are just too good to miss out on.Butternuts are cousins of our local black walnuts, only they are a lot easier to crack and they taste a lot milder. They also tend to crack in a cool “wing” pattern, which looks neat. I don’t know of anyone who sells butternuts, but the good news is that these cookies are just as good with black walnuts and even regular, store-bought walnuts. Pecans are a great choice, too.

INGREDIENTS:

3/4 cbutter, room temperature + 1 Tbsp.

1/2 cpowdered sugar

1/4 tspsalt

1 3/4 call purpose flour

6 ozpackage butterscotch chips

1 cfinely chopped pecans

RUM GLAZE

3 cpowdered sugar

1 tsprum extract

1/2 cchopped pecans

3 to 4 Tbsp milk or water

DIRECTIONS:

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.