Nacho Cheese Bites Holiday Appetizers

Nacho Cheese Bites with Puff Pastry
www.apronmadness.com

Bite-size appetizers are always perfect for entertaining--these fit into both casual settings or more upscale cocktail parties. Serve with additional salsa for dipping.

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 cup shredded Cheddar cheese (about 4 ounces)
1/4 cup Chunky Salsa
5 pitted ripe olives, cut into quarters (optional)
Chili powder

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese and salsa in a small bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture and sprinkle with the chili powder.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

30 Days of Holiday Christmas Cookie Recipes! KRINGLA Day 30

Holiday Christmas Cookie Recipes!
KRINGLA

My mom makes these every year. I believe they are a Danish cookie & are more "bready" that crispy. I LOVE them cold, topped with butter & a sprinkle of sugar.

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1/2 c. butter

1 c. sugar

1 egg

1 c. buttermilk with1 tsp. soda, dissolved

3 c. flour

2 tsp. baking powder

1 tsp. vanilla

Cream butter, sugar and egg, adding ingredients alternately with buttermilk and soda. Add vanilla. Chill overnight, at least 12 hours. Flour pastry cloth. Drop 1 teaspoon dough in flour. Roll pencil thin. Form figure 8's. Bake on greased cookie sheet at 375 degrees until light brown. Brush excess flour from Kringlas with soft paper towel before storing. Yields 3 1/2 dozen.

30 Days of Holiday Christmas Cookie Recipes! Dippity Do Dah Holiday Shapes Day 29

Holiday Christmas Cookie Recipes!

Dippity Do Dah Holiday Shapes

SUPER Quick & easy!

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.



1 (15 1/2-ounce) package NESTLÉ TOLL HOUSE Refrigerated Holiday Sugar Cookie Shapes with Decorator Icing


1 cup (6 ounces) * NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels


1 tablespoon vegetable shortening


Various holiday sprinkles, jimmies or crushed nuts (optional)


Bake cookies according to package directions. Cool completely on wire racks.
Line baking sheets with wax paper. Place morsels and shortening in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until morsels are melted.
Dip half of each cookie into chocolate. Place on prepared baking sheets
. Sprinkle decorations onto dipped half of cookie. Refrigerate for 5 minutes or until set. Decorate cookies with icing packets and more sprinkles, if desired.
Makes 24 cookies.
* May use 1 cup (6 ounces) NESTLÉ TOLL HOUSE Premier White Morsels instead of Semi-Sweet Chocolate Morsels

30 Days of Holiday Christmas Cookie Recipes! German Gingerbread Cookies Day 28

Holiday Christmas Cookie Recipes!

German Gingerbread Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1/2 cup dark molasses
1/2 cup butter or margarine
1/4 cup brown sugar (packed)
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon each cloves, nutmeg and salt
2/3 cup ground California pistachios
1 teaspoon baking powder
1 large egg 1 egg yolk, beaten with 2 teaspoons water

For decoration:1/4 cup each chopped and whole shelled California pistachios

Combine molasses with butter and sugar in saucepan; heat, stirring just until butter melts. (Don’t boil.) Cool.
In a separate bowl, mix flour, spices, salt, ground pistachios and baking powder. Add egg and cooled syrup mixture and blend to a dough.
When ready to bake, preheat oven to 375*F (190*C).
Roll out dough into two (12-inch) rounds and cut out holiday shapes with cookie cutters. Place cookies on ungreased cookie sheets, leaving 1/2-inch between them. Brush with egg yolk-water mixture. Decorate with chopped and whole pistachios.
Bake for 10 minutes or until light golden at edges. Cool on wire racks.
Makes 30 (3-inch) cookies.
Tip: Pulse pistachios in a food processor until coarsely ground.

30 Days of Holiday Christmas Cookie Recipes! Festive Eggnog Wreath Cookies Day 27

Holiday Christmas Cookie Recipes!
Festive Eggnog Wreath Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

3 to 3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
1 large egg, beaten
1/3 cup eggnog
2 teaspoons vanilla
1 teaspoon rum extract
1/4 teaspoon each red and green paste food coloring
1 egg white, beaten, optional
1/4 cup coarse sugar, optional
1 tube prepared white decorator frosting
24 cinnamon candies, optional

Preheat oven to 350°F (175°C). Combine 3 cups flour, salt, and nutmeg; set aside. Cream butter and sugar until fluffy. With mixer on low, add egg, eggnog, vanilla and rum extract, scraping down sides until well blended. Gradually add flour mixture to make dough. Divide mixture in half.
Dust work surface with flour. Place half of dough on surface, make a well in center and add red food coloring paste. Knead color through dough until even, dusting surface with flour as needed. Roll into a 12-inch log, wrap in plastic wrap or waxed paper and refrigerate at least 30 minutes. Repeat with remaining dough and green coloring paste.
Cut each log into 24 pieces. On a floured work surface roll each portion into a 6 to 8-inch long rope. Place a red and green rope side-by-side. Twist one rope over the other, gently pressing the ends together into a wreath shape. Repeat with remaining red and green ropes. Place on parchment-lined or ungreased cookie sheets about 2 inches apart. Brush wreaths with egg white and sprinkle with sugar, if desired.
Bake for 10 to 12 minutes. Cool on cookie sheets; remove to wire rack to cool completely. Using a decorator tip, pipe frosting into bows on wreaths and add a cinnamon candy, if desired.
Makes about 3 1/2 to 4 dozen.

30 Days of Holiday Christmas Cookie Recipes! Holly Wreath Cookies Day 26

Holiday Christmas Cookie Recipes!

Holly Wreath Cookies

We make these EVERY year because they are so easy, pretty & yummy!

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1/3 cup margarine or butter

1 package (10 ounces about 40) regular marshmallows*

1 teaspoon green food coloring

6 cups Corn Flakes**

Red cinnamon candies

Prepared vanilla frosting

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
Add CORN FLAKES cereal. Stir until well coated
Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray
. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container.
Makes 16 cookies.

* Or 4 cups miniature marshmallows.
** Or 6 cups Frosted Flakes cereal

30 Days of Holiday Christmas Cookie Recipes! Holiday Cookies On A Stick Day 25

Holiday Christmas Cookie Recipes!

Holiday Cookies On A Stick

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1 cup (6 ounces) NESTLÉ® SWIRLED Holiday Morsels

3/4 cup Semi-Sweet Chocolate Chips

2 1/4 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

12 wooden craft sticks

1 (16-ounce) container prepared cream cheese frosting

Preheat oven to 350°F (175°C).
Combine morsels in small bowl; set aside. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by level 1/4 cup measure 3 inches apart on ungreased baking sheets. Shape into mounds with floured fingers; press down slightly. Insert wooden stick into side of each mound.
Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets on wire racks for 3 minutes; remove to wire racks to cool completely.
Spread frosting on tops of cookies. Sprinkle with remaining morsels.
Makes 15 large cookies.

30 Days of Holiday Christmas Cookie Recipes! 'Tis the Season Coconut Macaroons Day 24

Holiday Christmas Cookie Recipes!
'Tis the Season Coconut Macaroons

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1 (14-ounce) package flaked coconut, (or 5 1/3 cups)

1 (14-ounce) can Sweetened Condensed Milk

2 teaspoons vanilla extract

1 cup (6 ounces) Nestle Swirled Holiday Morsels (or chocolate chips or white chocolate chips)

Preheat oven to 350°F (175°C). Foil-line and grease baking sheets.
Combine coconut, sweetened condensed milk and vanilla extract in large bowl. Stir in morsels. Drop by level tablespoon on prepared baking sheets; press each cookie lightly with back of spoon.
Bake for 10 to 14 minutes or until lightly browned around edges. Remove to wire racks to cool completely. Store loosely covered at room temperature.
Makes 3 dozen cookies.

30 Days of Holiday Christmas Cookie Recipes! Big Holiday Whole Wheat Cookies Day 23

Holiday Christmas Cookie Recipes!

Big Holiday Whole Wheat Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1 1/4 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

Large pinch salt

3/4 cup granulated sugar

3/4 cup packed light brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/2 teaspoon vanilla extract

2 large eggs

2 cups toasted walnut pieces*

Maple Glaze:

1/2 cup confectioners’ (powdered) sugar2 teaspoon milk

1 teaspoon maple flavoring

Preheat oven to 350ºF (175ºC) with oven racks in upper and lower thirds.
Combine flours, baking soda, and salt; reserve.
Combine sugars and butter in a bowl. Using an electric mixer or wooden spoon, beat until fluffy. Add vanilla, then add one egg at a time. Mix dry ingredients into butter mixture and thoroughly blend. Fold in walnut pieces.

Using 1/4 cup dough for each cookie, roll into a ball, place 4 inches apart on buttered baking sheets. With fingers, flatten each to about 3 inches in diameter.
Bake until lightly browned around edges, about 12 minutes.

Remove from oven; cool about 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.

For Maple Glaze: Thoroughly mix confectioners’ sugar, milk and maple flavoring until smooth. Add a drop or two more milk, if necessary to achieve drizzling consistency.
Using a spoon, drizzle each cookie with glaze. Let glaze set.
Makes 18 cookies.

*To toast walnuts, place nuts in a single layer in an ungreased shallow pan. Bake at 350ºF for 5 to 10 minutes or until golden brown. Remove from pan to cool.

30 Days of Holiday Christmas Cookie Recipes! Norwegian Butter Cookies, Spritz Day 22

Holiday Christmas Cookie Recipes!
Norwegian Butter Cookies, Spritz

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

3 sticks (1 1/2 cups) unsalted butter, softened
1 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 large egg, lightly beaten
4 cups all-purpose flour sifted with 1/2 teaspoon double-acting baking powder
1/2 teaspoon salt

In a large bowl cream the butter, beat in the sugar, a little at a time, the vanilla, and the almond extract, and beat the mixture until it is light and fluffy. Add the egg and combine the mixture well. Add the flour mixture and combine the dough well. Form the dough into walnut-size balls and arrange the balls 3 inches apart on ungreased baking sheets. Using a fork flatten the balls 3 inches apart on ungreased baking sheets. Using a fork flatten the balls to form cookies 1/3 to 1/2 inch thick, making a crosshatch design. Bake the cookies in a preheated moderate oven (350° F.) for 10 to 15 minutes, or until they are golden around the edges, and transfer them with a spatula to racks to cool. Store the cookies in airtight containers. Makes about 70 cookies.

30 Days of Holiday Christmas Cookie Recipes! Bourbon Balls Day 21

Holiday Christmas Cookie Recipes!

Bourbon Balls

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

In a small bowl let 1/2 cup chopped raisins macerate in 1/4 cup bourbon for 15 minutes.

In a large bowl combine well 2 cups chocolate wafer crumbs, 1/2 cup each of firmly packed dark brown sugar and finely chopped pecans, the raisin mixture, 1/4 cup unsulfured molasses, 1/2 teaspoon each of cinnamon and ground ginger, and 1/4 teaspoon ground cloves.

Form the mixture into 1-inch balls and roll the balls in finely chopped pecans. Store the bourbon balls in an airtight container in a cool dark place for at least 1 week before serving. Makes about 36 balls.

30 Days of Holiday Christmas Cookie Recipes! Almond Bolas (Portuguese Almond Cookies) Day 20

Holiday Christmas Cookie Recipes!

Almond Bolas (Portuguese Almond Cookies)

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

In a bowl combine 3 cups ground blanched almonds and 1 1/2 cups each of dry bread crumbs and sugar. Fold in 3 egg whites, beaten until they hold stiff peaks, and 1 1/2 teaspoons almond extract. Form tablespoons of the mixture into balls and put the balls on buttered baking sheets. In a small bowl beat 3 egg yolks with 1 whole egg. Make an indentation in each ball and fill the hollows with beaten egg. Cap each egg-filled ball with a lightly toasted blanched almond and bake the cookies in a preheated moderate oven (350° F.) for 15 minutes, or until they are golden. Makes about 48 cookies.

30 Days of Holiday Christmas Cookie Recipes! Lace Cookies Day 19

Holiday Christmas Cookie Recipes!
Lace Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Cream 3 tablespoons butter with 1 cup brown sugar and beat in 4 tablespoons flour, 1 beaten egg, 1 cup ground almonds, 1/2 teaspoon almond extract, and 1 teaspoon vanilla extract. Drop the dough by teaspoonfuls 3 inches apart on a buttered cooky sheet. Bake the cookies in a moderately hot oven (375° F.) for about 8 to 10 minutes, or until they are crisp. Remove the cookies from the tin immediately and cool them on a rack.

30 Days of Holiday Christmas Cookie Recipes! Candy Cane Cookies Day 18

Holiday Christmas Cookie Recipes!

Candy Cane Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

RECIPE INGREDIENTS:
3/4 cup butter, softened
1 cup sugar
1 large egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
Red food coloring

1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.

2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.

3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown. Makes about 25.

30 Days of Holiday Christmas Cookie Recipes! Chocolate Peanut Butter Balls Day 17

Holiday Christmas Cookie Recipes!

Chocolate Peanut Butter Balls

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

RECIPE INGREDIENTS:
2 cups smooth peanut butter
1 cup butter or margarine, softened
5 cups confectioners' sugar
2 (12-ounce) packages of chocolate chips (we used white and semisweet)
4 to 5 tablespoons of vegetable shortening
Chocolate or peanut butter chips for decorating

1. In a medium-size bowl, combine the peanut butter and butter and stir them with a wooden spoon, until they are evenly blended. Add the confectioners' sugar and stir until the mixture has the consistency of sticky play dough.

2. Follow the chocolate chips package directions to melt the chocolate chips with the shortening in a microwave. You can also melt them in a glass bowl placed on top of a 2-quart saucepan filled with boiling water, stirring frequently. If you're using different types of chocolate, melt them in separate batches. White chocolate doesn't contain cocoa butter, so it requires extra shortening. We used 2 tablespoons for semisweet chips, 3 tablespoons for white chocolate.

3. While the chocolate melts, roll the peanut butter mixture into 1-inch balls and set them on a baking sheet lined with wax paper. (Reader tip: If the dough is too sticky, add more confectioners' sugar and/or wet your hands with warm water to prevent sticking.) Put the baking sheet in the freezer until the peanut butter balls are solid enough to pick up with a toothpick, about 5 to 10 minutes.

4. Insert a toothpick into each peanut butter ball, then dip it into the melted chocolate. Set the chocolate-coated balls on a baking sheet lined with waxed paper. Remove the toothpicks. Immediately place a chocolate or peanut butter chip over each toothpick hole. Cool the peanut butter balls in the refrigerator until the chocolate has hardened, about 5 minutes.

Makes 100 (1-inch) peanut butter balls

30 Days of Holiday Christmas Cookie Recipes! Snow Top Cookies, Day 16

Holiday Christmas Cookie Recipes!

Snow Top Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Ingredients:

1/2 cup shortening

4 squares of chocolate

2 cups sugar

4 eggs

2 cups sifted flour

2 teaspoons baking powder

pinch salt

powdered sugar

Directions:

Melt shortening and chocolate. Add sugar. Then add eggs. Add flour, baking powder and salt. Chill until firm for 3 to 4 hours in the refrigerator or overnight. Preheat oven to 350. Take dough out of refrigerator and shape into walnut sized balls. Roll in powdered sugar. Bake on ungreased cookie sheet at 350 for 10 to 12 minutes.

30 Days of Holiday Christmas Cookie Recipes! Chocolate Caramel Cream Cheese Cookies Day 15

Holiday Christmas Cookie Recipes!

Chocolate Caramel Cream Cheese Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Ingredients:
4 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
8 ounces pecan halves
1 bag (14 ounces) caramels
12 ounces chocolate chips
sprinkles or colored sugar, optional

Preparation:

Place softened cream cheese and butter in a bowl. Gradually add flour to form a dough. Chill dough in refrigerator. Roll out and cut with a 2-inch round cookie cutter. Place cookies on ungreased cookie sheet and bake at 400° for 12 minutes. Remove from oven, place a pecan half onto each circle. Place an unwrapped caramel on top of each cookie. Return cookies to oven and watch closely, baking just until caramels are melted, about 5 to 6 minutes.

Meanwhile, melt chocolate chips in a double boiler or microwave.
Using a buttered knife, slightly flatten caramels and press a pecan half into the caramel on each cookie. Stir the melted chocolate chips and spread about 1 to 2 teaspoons over the top of each pecan half. Top each cookie with sprinkles or colored sugar, if desired.Makes about 20 to 24 2-inch cookies.

30 Days of Holiday Christmas Cookie Recipes! Pecan Praline Cookies Day 14

Holiday Christmas Cookie Recipes!

Pecan Praline Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Ingredients:
8 ounces butter
1/2 cup light brown sugar, packed
2 teaspoons vanilla
2 cups sifted all-purpose flour
2 cups finely chopped pecans
sifted confectioners' sugar, optional

Preparation:

Cream butter and brown sugar; stir in vanilla. Gradually work in flour. Mixture will be crumbly. Add chopped pecans and work into dough. Pinch off dough and roll in hands to form balls about 1 inch in diameter. Place on greased baking sheets; bake pecan cookies at 325° for 15 to 20 minutes, until firm and browned on bottoms. If desired, roll pecan cookies in confectioners' sugar while still warm.Makes about 4 dozen pecan praline cookies.

30 Days of Holiday Christmas Cookie Recipes! Bizcochos (Mexican Holiday Cookies) Day 13

Holiday Christmas Cookie Recipes! Bizcochos (Mexican Holiday Cookies)

These are made with lard and no there is no substitute. In authentic Mexican cooking, lard, not shortening, is used.

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Ingredients
2 cups lard (no substitute)
1 cup sweet wine or any fruit juice
2 cups sugar, divided
1 tablespoon cinnamon
1 tablespoon anise seed
2 egg yolks
3 cups all-purpose flour
4 teaspoons cinnamon

Directions
Preheat oven to 350 degrees.
Beat the lard until creamy.
Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
Add the egg yolks; mixing well.
Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
Bake 15 minutes; checking often to prevent burning.
Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.

30 Days of Holiday Christmas Cookie Recipes! Tropical Hawaiian Snowballs Day 12

Holiday Christmas Cookie Recipes! Tropical Hawaiian Snowballs

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Ingredients
2 cups butter, unsalted
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
5 cups flour
1 teaspoon salt
1 1/2 cups macadamia nuts, finely chopped
3 cups powdered sugar, sifted, for rolling

Directions
Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.

In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
Sift together the flour and the salt.
Slowly add to the butter mixture.
Add nuts. Mix until blended well.
Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
Bake for 10-13 minutes, or until slightly golden.
While still warm, (not hot, not cold) roll through powdered sugar.
Keeps about a week (but they won't be around that long) in an air-tight container.