I tend to agree with Nana Ling that this butter cake recipe has a high quality to it.

These cookies are a little softer and chewier than the mass-produced version you can find at the supermarket, Arnott's Butternut Snap Cookies.

But the delicious butter and coconut flavors that give Butternut Snap Cookies their name are unmistakable in this homemade version and make them irresistible.

You have been warned!  

This buttercream cake recipe makes a healthy cake that will remind you of years gone by.

Make a batch and enjoy it over a cup of tea and a good book.

Keep scrolling for the tested and modified version in the recipe card at the end of this article.


°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.

*How to make :

1. Beat the butter with the powdered sugar and salt until light and fluffy.

2. Stir in the flour. Mix well.

3. Add the potato chips & 1 cup finely pecans.

4. Mixing well by hand.

5. Form dough into balls - one tsp at a time. Placing 1 inch part on an un-greased cookie sheet.

6. Baking at 325°F for 15-20 min

7. Prepare rum glaze. Mix powdered sugar, rum extract, and milk until smooth.

8. You can either dip cookies in icing or use a spoon to pour cookies.

9. Sprinkle with the chopped pecans and let it set.

Enjoy !

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