"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Butternuts Recipe

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This recipe for Butternuts, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Mobley Abney
Added: Saturday, July 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 sticks margarine
1/4 t. salt
1-3/4 c. flour
Rum glaze
1 c. sifted confectioners sugar
1 6-oz. pkg. butterscotch pieces (1 c.)
1 c. finely chopped pecans
candied red cherries (halves)

Directions:
Directions:
Cream margarine, sugar and slat in medium size bowl. Blend in flour until smooth. Stir in butterscotch pieces and pecans. Shape dough, a scant t. at a time, into balls between palms of hands. Place on large cookie sheets. Bake in slow oven (325) 15 minutes or until firm but not completely brown. Let cool on wire rack completely. Rum Glaze: Combine 2 cups sifted confectioners sugar and 1/4 cup light run, in medium size bowl. Beat until smooth. Makes 3/4 cup. Can be glazed in two ways. Place cookies on wire racks over waxed paper. Spoon glaze over to cover completely. Decorate each with pecan or cherry half. Let stand until firm. I prefer to hold cookies one by one, top side down, and dip into the glaze in swirling motion, then putting on racks to drain. I don't decorate the tops. I usually tint the glaze green with food color since this is one of my traditional Christmas cookies. They can be tinted other colors in accordance with whatever the season is (pink or green for Easter, pink or blue for baby showers, etc.) These can be frozen and frosted later.

 

 

 

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