BUTTER BALL CHIFFONS RECIPE

Butter Ball Chiffons Recipe image

Provided by @MakeItYours

Number Of Ingredients 8

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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