2 cups powdered sugar
1 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon rum extract
3 cups all-purpose flour
1 teaspoon salt
1 cup sweetened shredded coconut
1 cup butterscotch chips
1/2 cup candied cherries, cut into wedges
Beat together sugar and butter until creamy; beat in eggs and extracts. Stir together flour and salt, then blend into butter mixture. Stir in coconut and 3/4 cup of the butterscotch chips. Chill dough until firm, about 1 hour. Pre-heat oven to 375 F. Roll into 1 inch balls. Place on ungreased baking sheets. Flatten cookie with the bottom of a glass covered with a damp cloth and dipped in granulated sugar. Place a butterscotch chip in the center of each cookie. Place cherry wedges in a circle to resemble a Poinsettia flower. Bake about 12 minutes. Allow to cool on baking sheet for about 2 minutes then remove to wire racks to cool.
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