1/2 cup margarine, softened
1 (8 oz.) package cream cheese, softened
1/4 cup sugar
3/4 cup brown sugar
1 (small) package cream cheese instant pudding
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 cup chopped pecans
6 oz. to 8oz. toffee pieces
Directions: Combine butter & cream cheese until creamy.
Add sugars and pudding mix until well blended. Add eggs and vanilla and mix well. Gradually add dry ingredients and when well blended add toffee pieces and nuts. Drop by well rounded teaspoon on cookie sheet and bake at 350°F for 8 to 10 minutes or until lightly browned. You may need to add a little more flour. I prefer a softer cookie dough so that cookies remain moist. These freeze well and were well liked by those who tried them.