Butter Ball Chiffon Cookies

Cassie *


These cookies have a combination of lemon and toffee candy..

Sharing from my "Taste OF Home Magazine".


★★★★★ 2 votes

5 dozen
10 Min
15 Min


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1 c
butter, softened
1/4 c
confectioners' sugar
1 pkg
( 3.4 ounce ) instant lemon pudding mix
2 tsp
1 tsp
vanilla extract
2 c
all purpose flour
1 c
chopped pecans or walnuts
(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.

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About Butter Ball Chiffon Cookies

Course/Dish: Cookies
Other Tag: Quick & Easy

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