Coconut butterscotch crisps

Yield: 3 Dozen

Measure Ingredient
1½ cup All-purpose flour
½ teaspoon Baking soda
½ cup Butter or shortening
½ cup Firmly packed brown sugar
1 pack Butterscotch pudding mix (4 serving)
1 \N Egg
½ cup Flaked coconut

Mix flour with baking soda. Cream butter and beat in sugar and pudding mix. Add egg and blend well. stir in flour mixture. Form into small balls about 1 inch in diameter. Roll in coconut. Place on ungreased baking sheets and press with bottom of glass that has been dipped in flour. Bake at 350 degrees F for 10 minutes. Remove from sheets and cool on racks.

Nutritional info per serving: 70 cal; 1g pro, 10g carb, 3g fat (39%) Source: 1979 Jell-O booklet Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96

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