Butterfinger Shortbread Cookies
May 18, 2013 16:56:18 GMT -5
Post by PrisonerOfHope on May 18, 2013 16:56:18 GMT -5
Butterfinger Shortbread Cookies
Active Time: 20 minutes
Inactive Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 15-30 cookies, depending on the size of the cutter
Ingredients
3/4 cup unsalted butter, cubed and at room temperature
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 3/4 cup all purpose flour
2 Butterfingers, chopped finely
3 ounces semisweet chocolate, chopped
1/4 cup half and half or heavy cream
Method
Cream the butter, sugar and salt in a stand mixer on medium-high until light and fluffy.
Add the vanilla and then lower the speed and slowly add the flour and half the chopped Butterfingers until the dough is combined.
Roll the dough tightly in plastic wrap and chill in the fridge for at least an hour, or until the butter firms up. You can speed up the process by using the freezer.
Roll out the dough to around 1/2 inch thick between 2 sheets of parchment paper. Using a cookie cutter, cut dough into rounds and then place them on a sheet tray covered with parchment. Roll the excess scraps in a ball and repeat the process until all the dough is used. Chill the dough for at least 30 minutes.
Preheat the oven to 350 degrees F.
Bake for 18-22 minutes or until lightly golden on top. Allow to cool to room temperature.
Melt the chocolate and half and half over a double boiler, stirring until evenly combined. Spread a thin layer of chocolate on top of each cookie and sprinkle the remaining chopped Butterfingers on top. The chocolate will harden once it reaches room temperature.
Active Time: 20 minutes
Inactive Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 15-30 cookies, depending on the size of the cutter
Ingredients
3/4 cup unsalted butter, cubed and at room temperature
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 3/4 cup all purpose flour
2 Butterfingers, chopped finely
3 ounces semisweet chocolate, chopped
1/4 cup half and half or heavy cream
Method
Cream the butter, sugar and salt in a stand mixer on medium-high until light and fluffy.
Add the vanilla and then lower the speed and slowly add the flour and half the chopped Butterfingers until the dough is combined.
Roll the dough tightly in plastic wrap and chill in the fridge for at least an hour, or until the butter firms up. You can speed up the process by using the freezer.
Roll out the dough to around 1/2 inch thick between 2 sheets of parchment paper. Using a cookie cutter, cut dough into rounds and then place them on a sheet tray covered with parchment. Roll the excess scraps in a ball and repeat the process until all the dough is used. Chill the dough for at least 30 minutes.
Preheat the oven to 350 degrees F.
Bake for 18-22 minutes or until lightly golden on top. Allow to cool to room temperature.
Melt the chocolate and half and half over a double boiler, stirring until evenly combined. Spread a thin layer of chocolate on top of each cookie and sprinkle the remaining chopped Butterfingers on top. The chocolate will harden once it reaches room temperature.
