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.
