| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookies, Picture | 45 | Servings | |
INGREDIENTS
| 2 | pk | Chocolate covered toffee pieces; 1/2 cup |
| 3/4 | c | Butter or margarine |
| 1/3 | c | Sugar |
| 1 | tb | Milk |
| 2 | ts | Vanilla extract |
| 2 1/4 | c | All-purpose flour |
| 1/2 | c | Semisweet chocolate chips |
| 2 | ts | Shortening |
INSTRUCTIONS
1. Finely chop chocolate-covered toffee pieces. Set aside. 2. Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat till combined. Beat in milk and vanilla. Beat in as much flour as you can with the mixer. Stir in remaining flour and the chopped chocolate-covered toffee pieces with a wooden spoon. If necessary, cover and chill 1 hour or till easy to handle. 3. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake in a 325 degree oven for 15 to 20 minutes or till bottoms are lightly browned. Cool on wire racks. 4. Combine chocolate pieces and shortening in a small saucepan over low heat. Heat and stir just till chocolate is melted. Drizzle over cookies on plate. Recipe by: Better Homes Christmas Cookies 1997 Posted to recipelu-digest by "Marie Smith" <craftee@sprynet.com> on Feb 5, 1998
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