Butter Ball Chiffons

By littlefish

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.

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

Preparation

Step 1

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the 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 at 325° for 12-15 minutes or until lightly browned. Cool for 3 minutes before removing to wire racks. Yield: 5 dozen.
Editor's Note: This recipe does not use eggs.


Nutrition 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.