Best Butter Ball Chiffons Recipes

BUTTER BALL CHIFFONS

Butter Ball Chiffons image

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.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 141 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 107mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

BUTTER BALL CHIFFONS RECIPE

Butter Ball Chiffons Recipe image

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.

Provided by @MakeItYours

Number Of Ingredients 8

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

Steps:

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.
Editor's Note: This recipe does not use eggs.
Originally published as Butter Ball Chiffons in Taste of Home's Holiday & Celebrations Cookbook
Annual 2004, p82
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