Cookie Calendar: Butterscotch Sundae Cookies

I baked this recipe not for Christmas but for an end-of-year picnic for my third graders a couple years ago. They aren't fancy or especially pretty looking, truth be told. Nevertheless, these homely drop cookies would make a perfectly tasty addition to the dessert tray.

The idea of ample caramel flavors combined with one of my favorite nuts (pecans) was enough to overcome my reluctance to present a bowl of not-sugar/chocolate chip cookies to a passel of kids. The adults in the crowd at least could appreciate the flavors.

Butterscotch Sundae Cookies emerge crispy, especially around the edges. The edges actually are a bit delicate because of this; watch out for spread and store the finished cookies carefully to avoid breakage.

Butterscotch Sundae Cookies
Source: The King Arthur Flour Cookie Companion
Yield: 3½ dozen cookies

3 tablespoons (1½ ounces) plus ¾ cup (6 ounces) unsalted butter
2 cups (8 ounces) small pecan halves, or use coarsely chopped larger pecans
¾ teaspoon plus ¼ teaspoon salt
1⅓ cups (10⁷⁄₈ ounces) dark brown sugar
A few drops butter-rum flavor, to taste
2 large eggs
½ teaspoon baking powder
¼ teaspoon baking soda
2 cups (8½ ounces) unbleached all-purpose flour
1 cup (6 ounces) butterscotch chips

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2. In a medium-sized skillet, melt the 3 tablespoons butter over low heat, and add the pecans. Stir for a couple of minutes, until the nuts begin to brown and smell toasty.

3. Sprinkle with ¾ teaspoon of the salt, stir to combine, and remove the pan from the burner. Transfer the nuts to a small bowl.

4. In a medium-sized mixing bowl, cream together the remaining ¾ cup butter, sugar, and butter-rum flavor, then beat in the eggs. Beat in the remaining ¼ teaspoon salt, baking powder, and baking soda, then stir in the flour, reserved pecans, and chips.

5. Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookies for 13 minutes, until they're a deep golden brown. Remove them from the oven, and transfer to a rack to cool.