butter ball chiffon cookies

Name: Butter Ball Chiffon Cookies
Prep time: 10 min
Cook time: 15 min
Yield: 5
Ingredients: 1 cup(s) butter, softened; 1/4 cup(s) confectioners' sugar; 1 package(s) ( 3.4 ounce ) instant lemon pudding mix; 2 teaspoon(s) water; 1 teaspoon(s) vanilla extract; 2 cup(s) all purpose flour; 1 cup(s) chopped pecans or walnuts; 2 - (1.4 ounce) heath candy bars, chopped

(2 RATINGS)

117 Pinches 1 Photo

CJ *

Somewhere, PA

Updated on Nov 15, 2012

These cookies have a combination of lemon and toffee candy.. Sharing from my "Taste OF Home Magazine".

Rate

prep time 10 Min

cook time 15 Min

method ---

yield 5 dozen

Ingredients

1 cup butter, softened
1/4 cup confectioners' sugar
1 package ( 3.4 ounce ) instant lemon pudding mix
2 teaspoons water
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup chopped pecans or walnuts
2 - (1.4 ounce) heath candy bars, chopped

How To Make butter ball chiffon cookies

Step 1

In 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.

Step 2

Roll 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.
Step 3

This recipe does not use eggs.
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