Cream shortening and sugar together; add egg and mix well. Sift dry ingredients together; sprinkle over crushed Butterfinger bars and combine with wet ingredients.
Drop by teaspoonfuls onto greased cookie sheets.
Bake at 375\u00b0 for 10 minutes for chewy cookies; 11 1/2 to 12 minutes for crunchy cookies.
May double or triple recipe.
Preheat oven to 375\u00b0.
In large bowl, beat sugar and margarine until creamy.
Beat in egg.
Blend in flour.
Stir in chopped Butterfinger chips.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
Bake for 11 to 13 minutes or until cookies are lightly browned.
Remove from cookie sheet after 2 minutes.
Makes about 30 cookies.
irecions.
Attach Tag:
Butterfinger Cookies.
3/4 cup butter
Preheat oven to 375\u00b0.
In a large mixer bowl, beat sugar and butter until creamy. Beat in egg until light and fluffy.
Blend in flour, baking soda and salt. Stir in chopped Butterfinger chips. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 11 to 13 minutes. Remove cookies quickly.
Serves 30.
Preheat oven to 350\u00b0.
In large mixer bowl, beat sugar and margarine until creamy.
Beat in egg until light and fluffy. Blend in flour, baking soda and salt.
Stir in chopped Butterfinger chips
Drop dough by rounded measuring tablespoonfuls onto ungreased cookie sheet.
Bake for 10 to 12 minutes.
Let stand on cookie sheet for 2 minutes.
Makes about 30 cookies.
Preheat oven to 375\u00b0.
In large mixer bowl, beat sugar and butter until creamy.
Beat in egg until light and fluffy.
Blend in flour, baking soda and salt.
Stir in chopped Butterfinger chips.
Drop dough by rounded measuring tablespoonfuls on ungreased cookie sheet.
Bake 11 to 13 minutes or until cookies are lightly browned.
Let stand on cookie sheet 2 minutes.
Cool on wire rack.
Preheat oven to 375\u00b0.
In large mixer bowl, beat sugar and margarine until creamy.
Beat in egg until light and fluffy.
Blend in flour.
Stir in chopped Butterfinger chips.
Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet.
Bake 11 to 13 minutes or until lightly browned.
Let stand on cookie sheet 2 minutes.
Cool on wire rack.
Yields 30 cookies.
Preheat oven to 375 degrees. Combine flour, soda and salt in a small bowl. Beat sugar and butter in large mixing bowl until creamy. Beat in egg; gradually add flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheet. Bake for 10-12 minutes or until lightly browned. Cook on baking sheet for 2 minutes; remove to wire racks to cool completely.
Preheat oven to 375 degrees.
In a large mixing bowl beat sugar and margarine until creamy.
Beat in egg until light and fluffy.
Blend in flour, baking soda and salt.
Stir in chopped Butterfingers.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 11-13 minutes or until cookies are lightly browned.
Let stand on cookie sheet 2 minutes.
Makes about 30 cookies.
Sift flour, soda and salt together.
Cream together sugar and shortening; beat in egg.
Add Butterfinger bars and dredge in the dry ingredients.
Chill.
Drop by 1/2 teaspoon onto greased cookie sheet.
Bake in a 375\u00b0 oven for about 12 minutes.
Remove from pan; cool.
Sift together flour, soda and salt.
Cream together margarine and sugar until light and fluffy.
Beat in egg.
Stir in crushed Butterfinger pieces and dry ingredients.
Add vanilla and blend well.
Chill dough for 30 minutes.
Drop by tablespoons onto greased cookie sheet.
Bake in moderate 350\u00b0 oven 10 to 12 minutes.
Makes about 3 1/2 dozen.
Preheat oven to 375 degrees F.
Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.
Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Sift together the flour, soda and salt.
Cream together butter and sugar until light and fluffy.
Beat in egg.
Stir in Butterfinger pieces and flour mixture.
Add vanilla and blend well.
Chill dough for 30 minutes.
Cream shortening and sugar, then add the egg.
Add Butterfinger pieces, salt, soda and flour.
Mix all together by hand.
Drop by spoonfuls on greased cookie sheets.
Mash lightly with fork.
Bake at 375\u00b0 for 5 to 8 minutes or until done.
Sift dry ingredients.
Cream shortening and sugar.
Beat in eggs.
Add Butterfinger pieces, dredged in dry ingredients. Chill.
Preheat oven to 375\u00b0.
In large mixer bowl, beat sugar and butter until creamy.
Beat in egg until light and fluffy.
Blend in flour, baking soda and salt.
Stir in chopped chips.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 11 to 13 minutes or until cookies are lightly browned.
Let stand on cookie sheet 2 minutes.
Cool on wire rack.
Preheat oven to 350\u00b0F degrees.
In a mixing bowl, cream butter and sugars.
Add egg whites; beat well.
Blend in peanut butter and vanilla.
Combine flour, baking soda and salt; add to creamed mixture and mix well.
Stir in candy bars.
Shape into 1 1/2-inch balls and place on a baking sheet.
Bake at 350\u00b0 for 10-12 minutes, or until cookies just start to turn brown.
Do not over bake!
Let sit on cookie sheet for a few minutes, before transfering to a wire rack.
Cool completely.
Preheat oven to 350.
Comine flour, baking soda, and salt in small bowl.
Beat sugar and butter in large mixer bowl until creamy. Beat in eggs.
Gradually beat in flour mixture. Stir in Butterfinger bits.
Drop by slightly rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 12 minutes or until lightly browned.
Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
heets.
Press down on cookies lightly with a fork.
ry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared