Today's recipe is for Butterfinger Cookies. I don't know why I like these cookies so much because I don't really like Butterfinger candy bars... I used to get my husband to buy Butterfingers in the US when he went across the line because I couldn't find them in Canada until just recently. Anyway - these are very simple and good kid pleasing cookies.
Butterfinger Cookies
1/2 cup butter
3/4 cup sugar
2/3 cup packed brown sugar
2 egg whites
1 1/4 cups chunky peanut butter
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
5 Butterfinger candy bars (chopped fine)
Preheat oven to 350•F.
Butterfinger Cookies
1/2 cup butter
3/4 cup sugar
2/3 cup packed brown sugar
2 egg whites
1 1/4 cups chunky peanut butter
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
5 Butterfinger candy bars (chopped fine)
Preheat oven to 350•F.
Cream together butter and sugars in large bowl until well blended. Add egg whites, vanilla and peanut butter and mix until smooth. Mix together flour, baking soda and salt and add to butter mixture. Mix on low speed until blended. Add chopped Butterfinger candy and stir until the candy is incorporated into the dough.
Make 1 1/2 inch balls (or use a medium cookie scoop) and place on cookie sheet at least 1 1/2 inches apart as these cookies will spread as they cook. Bake for 10-12 minutes - until just brown around the edges. Let cool 5-10 minutes on pan before removing to a rack to cool completely.
Note: Do not use natural peanut butter for this recipe - it will not turn out as nice. I'm a huge peanut butter eater and I only eat the peanuts only stuff - but it just doesn't work in these cookies.
These are packaged up for our great big sale on Saturday (see yesterday's post). Its really easy to put cookies into a nice package for a bake sale or gift, but one word of advice I have about this is to make sure that the packaging you buy is food safe. I purchase all my bags at a packaging speciality store or in Michaels in the cake decorating section. I'm very leery of purchasing containers for food items at the dollar store as its difficult to tell if they are food safe. As a rule - if its not labeled food safe - don't use it for food.
Make 1 1/2 inch balls (or use a medium cookie scoop) and place on cookie sheet at least 1 1/2 inches apart as these cookies will spread as they cook. Bake for 10-12 minutes - until just brown around the edges. Let cool 5-10 minutes on pan before removing to a rack to cool completely.
Note: Do not use natural peanut butter for this recipe - it will not turn out as nice. I'm a huge peanut butter eater and I only eat the peanuts only stuff - but it just doesn't work in these cookies.
These are packaged up for our great big sale on Saturday (see yesterday's post). Its really easy to put cookies into a nice package for a bake sale or gift, but one word of advice I have about this is to make sure that the packaging you buy is food safe. I purchase all my bags at a packaging speciality store or in Michaels in the cake decorating section. I'm very leery of purchasing containers for food items at the dollar store as its difficult to tell if they are food safe. As a rule - if its not labeled food safe - don't use it for food.
This is the spiral scarf I just finished from this gorgeous hand-dyed Merino I bought in Portland, Oregon. Each of the ladies at our big sale is contributing a door prize and this is mine. I really love the way this turned out - although its more decorative then "winter protecting". The spiral is made by short rowing the edges.
2 comments:
Hi Lisa,
Just wanted you to know I still wear this scarf all the time and get more compliments on it than any other piece of clothing/accessories. I love it so much that I think I'm finally going to make one for my sister... just have to find the pattern.
Thanks again for the scarf!
Cindy
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