English Toffee Balls
Yield
12 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
powdered sugar
|
|
1 | cup |
butter
or margarine, softened |
|
1 package |
instant pudding mix, vanilla
and pie filling |
* | |
2 | cups |
all-purpose flour
|
|
1 | tablespoon |
milk
|
|
1 | teaspoon |
vanilla extract
|
|
3 bars | ounce |
english toffee candy
chocolate covered |
* |
1 | x |
powdered sugar
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
powdered sugar
|
|
237 | ml |
butter
or margarine, softened |
|
instant pudding mix, vanilla
and pie filling |
* | ||
473 | ml |
all-purpose flour
|
|
15 | ml |
milk
|
|
5 | ml |
vanilla extract
|
|
english toffee candy
chocolate covered |
* | ||
1 | x |
powdered sugar
|
* |
Directions
Heat oven to 325F degrees.
In large bowl, cream powdered sugar, butter and pudding mix.
Lightly spoon flour into measuring cup; level off.
Stir flour, milk, vanilla and crushed toffee bars into creamed mixture; mix well.
Shape dough into 1 inch balls.
Place on ungreased cookie sheets.
Bake for 13 to 18 minutes or until edges are light golden brown.
Cool. Dip top of cookie in powdered sugar.