I agree with Nana Ling that this butter cake recipe is of good quality.

These cookies are softer and chewier than the supermarket’s mass-produced version, Arnott’s Butternut Snap Cookies.

But the delightful butter and coconut flavors that give Butternut Snap Cookies their name are distinct and tempting in this handmade version.

You’ve been forewarned!

This buttercream cake recipe provides a healthy dessert that will take you back in time.

Make a batch and sit down with a cup of tea and a good book to enjoy it.

Continue reading to find the tested and tweaked version in the recipe card at the bottom of this post.

*ingredients

*ingredients

°3/4 cup butter, room temperature + 1 Tbsp °1/2 cup powdered sugar °1/4 teaspoon salt °1 3/4 cups all-purpose flour °1 package of candy chips, 6 oz. °1 teaspoon finely chopped pecans °Rum glass °3 teaspoons powdered sugar °3-4 tablespoons of milk or water °1 teaspoon of rum extract °1/2 cup chopped pecans.

*Making Instructions:

1. Cream the butter, powdered sugar, and salt together until light and fluffy.
2. Add the flour and mix well. Combine thoroughly.
3. Stir in the potato chips and 1 cup finely chopped pecans.
4. Thoroughly mixing by hand.
5. Shape the dough into balls, one tsp at a time. Using a 1 inch portion, place it on an ungreased cookie sheet.
6. Bake at 325°F for 15-20 minutes
7. Make the rum glaze. Blend together the powdered sugar, rum essence, and milk until smooth.
8. You can either dip cookies in frosting or pour cookies with a spoon.
9. Top with the chopped pecans and leave aside.

Enjoy !