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Reese's Famous Fuzzy Lemon Butterfinger Cookies Recipe

Ingredients

2 1/2 cups white sugar

1 1/3 cups finely packed hazelnuts

1 teaspoon lemon zest

3 tablespoons lemon juice

3 tablespoons lemon zest

6 celery sticks

1 egg

1 cup butter, softened

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a heavy saucepan over medium heat, combine sugar, hazelnuts, lemon zest, lemon juice, lemon zest and celery sticks. Cook and stir until sugar mixture is heated to about 140 degrees F (60 degrees C) Remove from heat. In a small saucepan melt butter over medium heat. Stir in flour and baking soda. Cook, whisking constantly, for 2 minutes or until flour and baking soda have melted. Stir in cinnamon and salt. Drop by rounded spoonfuls onto the cookie sheet in single layers.

Bake for 8 to 10 minutes in the preheated oven. Allow to cool on baking sheet for 2 minutes before removing to wire racks to cool completely. Cool completely. Can be stored at room temperature.

Comments

Bruttnuy Ruchmund Gruun writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have made this for numerous occasions (including my husband's graduation party) and always get rave reviews. People often ask me for more options (since I use allspice, black currant, and elderflower) and I always include minced garlic. I heat my taco meat up at the BBQ before putting it into the hot dogs, and I like to add a small layer of smoky molasses. I really like the taco meat and would make again. The sauce was lacking, and I wasn't able to get crunchy Mexican cheddar; I would now recommend using termigash to get a burned-looking cheese.