Monday, August 23, 2010

Butterfinger Cookies and The Cookie Tin

Most of my family has always enjoyed sweets. Cookies reigned supreme...I think because they're quick, easy and can be snuck from the jar easily without getting caught.

Awhile back, my Auntie Jan C. and I shared a Cookie Tin. What's that you ask?! Well, it's a tin that we sent back and forth across the country to each other filled with our latest baking delights. We included the recipe so that the other person could easily recreate the goodie whenever they wanted. We also kept track of what was sent so that we didn't send duplicates. It was great fun. So much fun in fact, that I decided to revive the idea with my own niece, Jessica.

Jessica is turning into quite a baker/cook. She and her sisters helps my sister make cookies for lunches each week and I'm told they're wonderful. So, I approached Jessica with the idea of the Cookie Tin and we're off. I decided to get it started. I purchased the tin and then had to decide what kinds of cookies to send.

I decided on Butterfinger Cookies. They're pretty standard cookie-fare based on the ingredients, yet they have the added twist of a bit more brown sugar (which I have in bulk it seems!) and the delightful peanutty sweetness of Butterfingers. They turned out great and were a big hit with Jessica! I can't wait to get the filled tin back with her first creation!

PS...I'll include the "Cookie Tin Instructions" after the recipe for those that may want to start this idea with a loved one.

The Recipe:
Butterfinger Cookies
2 1/4 cups flour

1 teaspoon baking soda
1/2 teaspoon iodized salt
1/2 cup (1 stick) butter, melted, cooled
1 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1 cup chopped Butterfinger candy bars (about 8 “fun size” candy bars or 2-3 regular sized bars)

Preheat oven to 325 degrees. Line baking sheet with parchment paper (I used my Silpats). Set aside.

Sift together flour, baking soda and salt. Set aside.

In another bowl beat together butter, brown sugar and granulated sugar until creamy. Beat in vanilla. Beat in eggs 1 at a time. Slowly mix in dry ingredients until well combined. Fold in chopped Butterfingers.

Drop rounded teaspoonfuls onto prepared baking sheet. Cook 8-10 minutes or until edges start to brown and cookies are set. Allow to cool for 2 minutes on cookie sheet. Transfer to cooling rack to cool completely.
How the Cookie Tin works:
  • Each person will have the tin for approximately one month (or less) before they should send it back.
  • Bake something that will ship well. Pack in the tin. (Remember that plastic baggies, parchment paper or wax paper are good to use to keep items fresh and separated. Also remember the temperature outside; chocolate doesn’t do well in the summer!)
  • Write on the recipe log. Use your initials for the “who” part.
  • Include the recipe for the item you are sending. It can be typed or hand-written.
  • Ship to the other person!
Enjoy With Love,

No comments:

Post a Comment