Candy Bar Butter Cookies
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
milky way candy bar
chilled |
* |
| 1 | each |
snickers bars
chilled |
|
| ½ | cup |
butter
or margarine,, softened |
|
| ¼ | cup |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
milky way candy bar
chilled |
* |
| 1 | each |
snickers bars
chilled |
|
| 118 | ml |
butter
or margarine,, softened |
|
| 59 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 0.6 | ml |
almond extract
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Cut candy bars in half lengthwise, then cut each length into 9 slices.
Set aside.
In large bowl, beat butter or margarine until fluffy.
Add sugar and beat.
Stir in flour, egg and extracts.
Chill 3 hours, or overnight. Roll 1teaspoon cookie dough into ball and place on ungreased cookie sheet.
Dip thumb in flour and press indentation in center of cookie.
Bake 10 minutes or until cookies are just starting to brown at edges.
Remove from oven and press one candy bar slice into each cookie.
Bake about 2 minutes longer.
Cool on rack.
