 |
Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 4 |
|
I found this recipe in THe Pilsbury Family Christmas Cookbook. This has quickly become a family favorite. It doesn't have eggs in the dough like most cookie recipes, so if you or a loved one likes to eat the dough, it's safe. We always put these on our Christmas cookie baking list. They're easy to make and sinfully delicious. Ingredients:
1/2 cup powdered sugar |
1 cup butter or 1 cup margarine, softened |
1 (3 1/2 ounce) package vanilla instant pudding mix |
2 cups all-purpose flour or 2 cups unbleached flour |
1 tablespoon milk |
1 teaspoon vanilla |
3 (3/4 ounce) chocolate coated english chocolate-covered english toffee bars, crushed (i use about 1/3 of a package of the skor bar pieces, found by the chocolate chips in the grocery sto) |
powdered sugar (for coating the cookies after baking) |
Directions:
1. Heat oven to 325 degrees.
2. In a large bowl, beat powdered sugar, margarine and pudding mix until light and fluffy.
3. Lightly spoon flour into measuring cup; level off.
4. Add flour, milk, vanilla, and crushed toffee bars, mix well.
5. Shape dough into 1-inch balls.
6. Place onto ungreased cookie sheets.
7. Bake at 325 for 13-18 minutes or until edges are a light golden brown.
8. Remove from cookie sheets; cool completely.
9. Dip top of each cookie into powdered sugar.
|
|