Title: Coconut Butterscotch Crisps
Categories: Miamiherald, Desserts, Cookies
Yield: 3 Dozen

1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 c Butter or shortening
1/2 c Firmly packed brown sugar
1 pk Butterscotch pudding mix (4
-serving)
1 Egg
1/2 c 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
Posted to MM-Recipes Digest V3 #190

Date: 08 Jul 96 00:41:52 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>