Butterfinger Cookies

• 1/2 cup (125 ml) butter
• 1 cup (225 ml) firmly packed brown sugar
• 1 beaten egg
• 1 tsp (5 ml) vanilla
• 2 Butterfinger bars, broken into pieces
• 1 1/4 to 1-1/2 cups (350 ml) all-purpose flour
• 1/4 tsp (1 ml) salt
• 1-1/2 tsp (7 ml) double-acting baking powder

1. Beat butter until soft.
2. Add brown sugar gradually and blend until creamy.
3. Mix in egg and vanilla.
4. Add butterfinger bars gradually to mix.
5. Measure flour and then sift.
6. Resift with salt amd baking powder.
7. Stir the sifted ingredients into the batter.
8. After mixing the dough, form it into whatever you want.
9. Chill as long as you want.
10. Bake the refrigerated cookies on a greased cookie sheed in a 400 degree (200 C.) oven for 8 to 10 minutes.

butter, brown sugar, egg, vanilla, butterfinger, flour, salt, doubleacting baking powder

Taken from online-cookbook.com/goto/cook/rpage/001018 (may not work)