Tropical Hawaiian Snowballs Hawaiian Style Russian Tea Cookies Recipes

HAWAIIAN SNOWBALLS

Hawaiian Snowballs image

Dried pineapple gives these cookies their tropical flavor.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 4

Ingredients

1 cup salted, roasted macadamia nuts, finely chopped
2/3 cup finely chopped dried pineapple
1/4 recipe Basic Sugar-Cookie Dough
1/4 cup confectioners' sugar, for dusting

Steps:

Preheat oven to 350 degrees, with racks on upperand lower thirds. On a clean work surface, toss nuts with dried fruit. Sprinkle over dough; knead until just blended.
Form into 1-inch balls; place 2 inches apart on parchment-lined baking sheets. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until edges are barely golden, about 15 minutes. Transfer to wire racks to cool completely. Dust with sugar.

TROPICAL HAWAIIAN SNOWBALLS (HAWAIIAN-STYLE RUSSIAN TEA COOKIES)

Tropical Hawaiian Snowballs (Hawaiian-Style Russian Tea Cookies) image

These delicious cookies are like snowballs in that when they are left out they disappear quickly. No, they don't melt, but it seems that they attract little menehune (Hawaiian elves) that just love to gobble them all up when you're not looking! Cooking time includes 30 minutes for cookies to cool off. Also feel free to play around with the extracts. I have used pineapple extract with coconut extract, coconut and banana, and butter, rum and vanilla. All have come out well!

Provided by HawaiiChef79

Categories Dessert

Time 1h10m

Yield 72 cookies, 72 serving(s)

Number Of Ingredients 8

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

Steps:

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.

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