Coconut butterscotch crisps
3 Dozen
Ingredients
| Quantity | 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 | Egg | |
| ½ | cup | Flaked coconut |
Directions
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