Butter Finger Cookie Recipe
Butter Finger Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup real salted butter, softened
1/2 cup light margerine, softened. (I use Parkay Light, usually)
1 1/2 cup packed brown sugar (or 1 cup packed brown sugar and 1/2 cup granulated sugar if you prefer).
1 tsp vanilla
2 large eggs
1 to 2 cups crunched Butter Finger candy bars, depending on taste. I prefer less, most people prefer more.
I cup chopped pecans (optional)
Crunch up Butter Finger candy bars with handle of large knife while still in wrappers. Empty into measuring cup.
Preheat oven to 375 degrees.
Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar and vanilla extract in large mixer bowl until creamy and light in color. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in Butter Finger pieces and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 minutes or until just starting to brown on edges and set in middle. Cool on baking sheets for 2 minutes, then remove to wire rack to cool completely.