butter ball chiffon cookies
(2 ratings)
These cookies have a combination of lemon and toffee candy.. Sharing from my "Taste OF Home Magazine".
(2 ratings)
yield
5 dozen
prep time
10 Min
cook time
15 Min
Ingredients For butter ball chiffon cookies
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1 cbutter, softened
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1/4 cconfectioners' sugar
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1 pkg( 3.4 ounce ) instant lemon pudding mix
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2 tspwater
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1 tspvanilla extract
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2 call purpose flour
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1 cchopped pecans or walnuts
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2(1.4 ounce) heath candy bars, chopped
How To Make butter ball chiffon cookies
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1In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the pudding mix, water and vanilla. Gradually stir in nuts and chopped candy bars.
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2Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 325 degree for 12 - 15 minutes, or until lightly browned. Cool for 3 minutes before removing to wire racks.
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3This recipe does not use eggs.
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