Buttery Baby Ruth Cookies
Buttery Baby Ruth Cookies recipe
Yield
24 servingsPrep
40 minCook
15 minReady
115 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 | cup |
powdered sugar
sifted |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 5 | each |
chocolate bars
baby ruth, cut into sixths |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 237 | ml |
powdered sugar
sifted |
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | each |
chocolate bars
baby ruth, cut into sixths |
Directions
Cream butter until soft.
Add sugar and beat until light and fluffy.
Beat in egg and vanilla.
Stir in flour. Wrap dough in waxed paper and chill at least 1 hour.
Roll dough out on a lightly floured board to about ¼ inch thickness.
Using a 1 ¾ inch and 2 inch round cookie cutters cut thirty rounds of each size.
Place smaller rounds on greased baking sheets, about 1 inch apart.
Top with a slice of candy bar and a larger round of dough.
Press edges of dough together.
Bake in moderate oven (375) 12 minutes or until done.
