Twelve Days of Baking - Day 5

I found this recipe last week some time, and basically decided to add it to my holiday baking list because I like the name.

 

Butter Ball Chiffons.

 

Isn't that cute. I was also intrigued by the flavor combination. They are essentially a shortbread cookie, but flavored lemon with toffee pieces in the mix.

 

 

 

Butter Ball Chiffons

1 cup butter, softened

1/4 cup powdered sugar

1 pkg (3.4 oz) instant lemon pudding

2 tsp water

1 tsp vanilla

2 cups flour

1 cup chopped walnuts

2 Heath candy bars (1.4 oz each), chopped

 

Cream butter and sugar until light and fluffy. Beat in pudding, water, and vanilla. Gradually add flour. Stir in nuts and candy. Roll into 1" balls. Place on ungreased cookie sheets. Bake at 325 degrees for 12-15 minutes, until light brown.

 

Notes: After mixing the dough, it was really crumbly and wouldn't form a ball, so I sprinkled a couple more teaspoons of water over the dough. This helped it come together. Also, these don't spread at all, so you can fit a lot of them on one baking sheet.