Monday, July 11, 2016
A new cookie recipe -- Butterfinger Crunchies
So I planned to make my Toffee Crackle Cookies to take to two Fourth of July picnics (one of them being on the third). As I reached for the toffee bits at Wal*Mart, I spotted something new to me -- Butterfinger® baking bits! I immediately decided that these would turn my toffee crackle cookies into something great. It was a simple matter of substituting, but it made for some delicious cookies. Here's the recipe:
1 cup butter-flavor Crisco®
1 1/2 cups packed brown sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup Butterfinger® baking bits
Sugar for dipping
In mixing bowl, cream together shortening and sugar. Add egg and extracts. Sift together dry ingredients and gradually add to the creamed mixture, mixing thoroughly. Add the butterfinger bits, mixing with hands if necessary. Preheat oven to 375º.
Shape dough into 1” balls; dip tops in sugar. Place on parchment or teflon-lined sheets. Bake at 350º for 12 minutes or until lightly browned. Makes about 4 dozen cookies.
I happened to have some melted chocolate on hand which I had used for the chocolate-dipped orange slice candies I took to the library. So I drizzled melted chocolate over some of the cookies.
That added a more festive look which would be perfect for Christmas cookie trays. But these cookies are wonderful any time of year!