English Toffee Balls

I found this recipe in THe Pilsbury Family Christmas Cookbook. This has quickly become a family favorite. It doesn't have eggs in the dough like most cookie recipes, so if you or a loved one likes to eat the dough, it's safe. We always put these on our Christmas cookie baking list. They're easy to make and sinfully delicious.

• Ready In: 38 mins
• Yields: 6 dozen

Ingredients

• 1⁄2 cup powdered sugar
• 1  cup butter or 1  cup margarine, softened
• 1 (3 1/2ounce) package vanilla instant pudding mix
• 2  cups all-purpose flour or 2  cups unbleached flour
• 1  tablespoon milk
• 1  teaspoon vanilla
• 3 (3/4ounce)  chocolate coated english  chocolate-covered english toffee bars, crushed (I use about 1/3 of a package of the skor bar pieces, found by the chocolate chips in the grocery sto)
•  powdered sugar (for coating the cookies after baking)

Directions

1. Heat oven to 325 degrees.
2. In a large bowl, beat powdered sugar, margarine and pudding mix until light and fluffy.
3. Lightly spoon flour into measuring cup; level off.
4. Add flour, milk, vanilla, and crushed toffee bars, mix well.
5. Shape dough into 1-inch balls.
6. Place onto ungreased cookie sheets.
7. Bake at 325 for 13-18 minutes or until edges are a light golden brown.
8. Remove from cookie sheets; cool completely.
9. Dip top of each cookie into powdered sugar.