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Butter Ball Chiffons Recipe

Butter Ball Chiffons Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:30 servings

Ingredients

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

Directions

  • 1. 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.
  • 2. 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.
Editor's Note: This recipe does not use eggs.

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.