Monday, December 15, 2008
English Toffee Balls
When I mentioned the cookie exchange at our church, several readers asked for the recipe for English Toffee Balls -- and here it is!
~ 1/2 cup powdered sugar
~ 1 cup margarine or butter, softened
~ 1 (3 1/2 oz.) package instant vanilla pudding/pie filling mix
~ 2 cups all purpose or unbleached flour
~ 1 tablespoon milk
~ 1 teaspoon vanilla
~ 3 (3/4 oz.) chocolate-coated English toffee bars, crushed
~ Powdered sugar
1. Heat oven to 325 degrees
2. In large bowl, beat powdered sugar, margarine, and pudding mix until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour, milk, vanilla, and crushed toffee bars; mix well.
3. Shape dough into 1-inch balls. Place on ungreased cookie sheets. Bake at 325 for 13 to 18 minutes, or until edges are light golden brown.
4. Remove from cookie sheets; cool completely. Dip top of each cookie into powdered sugar.
Yield: 4 dozen cookies
Note: If you don't have chocolate-coated English toffee bars on hand (and who does?), you can find toffee and chocolate bits sold in bags in the baking section. I just weighed out 2 1/4 oz. into a Ziploc bag and wielded my meat tenderizer until it was thoroughly crushed!