Butternut Cookies
Filled to the brim with butterscotch chips and pecans, this shortbread style cookie is highly addicitve and so delicious.
Servings 15
Ingredients
- ¾ cups unsalted butter at room temperature
- ½ cup powdered (icing/confectioners) sugar
- 1¾ cups all purpose flour
- ¼ teaspoon salt
- 1 cup chopped pecans
- 1 cup butterscotch chips
Instructions
- Preheat oven to 325 degrees F. Line a cookie tray with parchment paper and set aside.
- In the bowl of an electric stand mixer with the paddle attachment, cream butter for 30 seconds. Stop mixer and add in icing sugar. Cream together for 45 seconds.
- With the mixer on low speed, gradually add in flour and salt. Turn mixer to medium speed and mix until combined. (Note, the batter will appear crumbly, this is okay. When you form the balls it will come together)
- Add in pecans and butterscotch chips and mix to combine.
- Shape dough into 1" balls.
- Bake at 325 degrees F for 15 minutes until firm but not brown.
- Cool on wire racks. Place parchment paper under the racks to collect glaze that spills off.
- Mix glaze ingredients together until smooth and spoon over cookies.
- Place a candied cherry or pecan on top for decoration!