Butterscotch Nut Cookie Tart
- 1 refrigerated pie crutst
- 1/2 cup (1 stick) butter or margarine
- 2 eggs, beaten,
- 2 teaspoons rum extract
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 3/4 cup plus 2 tablespoons (1/2 11 ounce package)
- Butterscotch chips
HEAT oven to 350. Unroll patry. place in bottom and up sides of 9-inch springform pan.
BEAT butter in medium bowl; add eggs and rum extract, blending well. Stir together sugar, flour, and salt; beat into butter mixture. Stir in walnuts and butterscotch chips; spead in bottom of crust. Fold edges of crust loosely over filling, if desired.
BAKE 45 to 50 minutes or until golden brown. Cool 10 minutes on wire rack; remove side of springform pan. Cool an additional hour. Best if served slightly warm. Cut into wedges and serve with ice cream, if desired.