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Butter Ball Chiffons

 Butter Ball Chiffons
The combination of lemon pudding and toffee candy bars sets these crisp cookies apart from all others. Keep the ingredients on hand for when you need a treat in a hurry.
30 ServingsPrep/Total Time: 30 min.


  • 1 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 2 teaspoons water
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 cup chopped pecans or walnuts
  • 2 Heath candy bars (1.4 ounces each), chopped


  • Preheat oven to 325°. In a small bowl, cream butter and
  • confectioners' sugar until light and fluffy. Beat in pudding mix,
  • water and vanilla. Gradually add flour. Stir in nuts and chopped
  • candy bars.
  • Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
  • Bake 12-15 minutes or until lightly browned. Cool 3 minutes before
  • removing to wire racks. Yield: 5 dozen.
Nutritional Facts: 2 cookies (calculated without additional confectioners' sugar) equals 141 calories, 10 g fat (4 g saturated fat), 17 mg cholesterol, 107 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.