Coconut Butterscotch Crisps Recipe
Yield: 3 DozenRecipe by luhu.jp
Ingredients:
1 1/2 cup: All-purpose flour,
1/2 tsp: Baking soda,
1/2 cup: Butter or shortening,
1/2 cup: Firmly packed brown sugar,
1 package: Butterscotch pudding mix, 4 serving
1: Egg,
1/2 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
Source from luhu.jp
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
Source from luhu.jp