The tender, rich flavored shortbread is combined with a brandy glaze and pecans for a special holiday cookie.
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1 3/4 cups all-purpose flour
1 cup Land O Lakes® Butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
1/2 teaspoon rum extract
1 to 2 tablespoons hot water
1/2 cup chopped pecans
Heat oven to 350°F.
Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
Shape dough into 1/2-inch balls. Place 1 inch apart onto ungreased cookie sheets; flatten balls with bottom of glass. Bake 13-16 minutes or until lightly browned. Cool completely.
Stir together powdered sugar, butter, rum extract and enough hot water for desired glazing consistency in small bowl. Spread onto cookies; sprinkle with chopped pecans.
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Great recipe!!! We've made it several years in a row and love it! We usually substitute the rum extract for real rum and it's great. Highly recommend it!