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.
Provided by @MakeItYours
Number Of Ingredients 8
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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