BUTTERFINGER CANDY COOKIES RECIPE

Ingredients:
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter
3/4 c. sugar
1 egg
1 c. butterfinger bars, chopped
1/2 tsp. vanilla

Directions:
1. Preheat oven to 350F degrees.

2. Sift together flour, baking soda and salt. Cream butter and sugar together. Beat in egg and vanilla. Stir in dry ingredients and candy pieces. Chill dough for 1/2 to 1 hour.

3. Drop by teaspoons full onto greased cookie sheet. Bake 8-12 minutes or until golden brown.

4. Cool on wire cooling racks.

Christmas Fruitcake Cookies Recipe

Ingredients:
1 cup butter, softened
1 1/2 cups sugar
3 eggs, separated
3 cups flour, divided
1/2 lb candied cherries, finely chopped
1/2 lb candied pineapples, finely chopped
1/2 lb golden raisins
1 quart shelled pecans, finely chopped
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons dark rum
1 teaspoon baking soda dissolved in hot water

Directions:
1. In the bowl of an electric mixer, cream together butter and sugar; beat in egg yolks.

2. Sprinkle the rum over the fruits. Chopping the fruits and nuts is made easier with a food processor, or simply mound them together and sprinkle with a little of the flour to make chopping easier.

3. Stir the remaining flour together with the spices and salt to mix evenly. Then add remaining ingredients (except for the egg whites).

4. Beat the egg whites until stiff and fold into the batter. Drop by small teaspoonfuls onto a cookie sheet brushed with Crisco or vegetable oil.

5. Bake at 350°F for 10-15 minutes.

6. This batter may be made up in advance and frozen up to two months in advance. Cookies may be frozen.