I’ve had Lady Bird Johnson on my mind today, so I decided to cook up a few of her specialties. I found her famous lemon square recipe and was all gung ho on on trying her version, but I only had one lemon and couldn’t go to the store because Fuzz had a friend over. Instead, I made Butterfinger Cookies.
This is a popular recipe posted all over the Internet. Some versions contain peanut butter and butter, others use shortening. Even though the peanut butter/butter version had high ratings, I chose the yet un-rated shortening version because 1) I like the interesting texture shortening gives baked goods and 2) I was out of butter and (as I mentioned) couldn’t go to the store.
Butterfinger Cookies are good! This batch was flatter than expected, but had a great crispy and chewy texture. The addition of butterscotch morsels was a last minute thing and I really liked how they worke. You can leave them out if you want.
If you make these, let me know. If you make the other ones….the ones with peanut butter and butter, I’d be interested in hearing how those taste.
Butterfinger Cookies with Butterscotch Morsels
1/3 cup Crisco shortening (I used regular, but Butter Flavor would probably be good)
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/3 cups sifted all purpose flour (sift before measuring)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Butterfinger candy bars
1/2 cup butterscotch morsels
Preheat oven to 350 degrees F.
Beat shortening and sugar together until creamy. Beat in egg and vanilla.
Thoroughly stir together flour, soda and salt, then stir flour mixture into shortening mixture until incorporated.
Chop butterfingers with a large knife. You should have both chunks and shards. Don’t attempt to just crush the Butterfinger, or you might have too many shards and not enough chunks. Add butterfinger shard/chunk mixture and butterscotch chips to dough and stir until evenly distributed.
Drop dough by rounded teaspoonfuls onto cookie sheets. Bake one sheet at a time, for 12 minutes. Let the cookies sit on the cookie sheet for about 3 minutes, then transfer them to a rack to finish cooling. The Butterfinger has kind of an icky texture right out of the oven, so let the cookies cool completely before serving.
Makes about 18 cookies