butter ball chiffon cookies
(2 ratings)
These cookies have a combination of lemon and toffee candy.. Sharing from my "Taste OF Home Magazine".
►
(2 ratings)
yield
5 dozen
prep time
10 Min
cook time
15 Min
Ingredients For butter ball chiffon cookies
-
1 cbutter, softened
-
1/4 cconfectioners' sugar
-
1 pkg( 3.4 ounce ) instant lemon pudding mix
-
2 tspwater
-
1 tspvanilla extract
-
2 call purpose flour
-
1 cchopped pecans or walnuts
-
2(1.4 ounce) heath candy bars, chopped
How To Make butter ball chiffon cookies
-
1In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the pudding mix, water and vanilla. Gradually stir in nuts and chopped candy bars.
-
2Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 325 degree for 12 - 15 minutes, or until lightly browned. Cool for 3 minutes before removing to wire racks.
-
3This recipe does not use eggs.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT