butter ball chiffon cookies

(2 ratings)
Recipe by
Cassie *
Somewhere, PA

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

How To Make butter ball chiffon cookies

  • 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.
  • 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.
  • 3
    This recipe does not use eggs.

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