Butter Ball Chiffon Cookies
Sharing from my "Taste OF Home Magazine".
1 cbutter, softened
1/4 cconfectioners' sugar
1 pkg( 3.4 ounce ) instant lemon pudding mix
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
- 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.
- 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.
- This recipe does not use eggs.