| 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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