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Macadamia Snowballs




Source of Recipe


from a magazine years ago


Recipe Introduction


My husbands FAVORITE Christmas cookie.


List of Ingredients




Macadamia Snowballs

These bite-sized confections blend two intriguing flavors - rum and crunchy macadamia nuts from the South Pacific. They are great to make ahead and keep fresh in a pretty tin throughout the holidays - if they last that long.

8 tbsp unsalted butter, room temperature
1 cup flour
4 tbsp dark rum
1 tsp vanilla
1/4 tsp salt
1 1/4 cups finely chopped macadamia nuts
1 tbsp vegetable shortening
1 cup confectioners' sugar








Recipe





These bite-sized confections blend two intriguing flavors - rum and crunchy macadamia nuts from the South Pacific. They are great to make ahead and keep fresh in a pretty tin throughout the holidays - if they last that long.

Cream the butter in the bowl of an electric mixer. Continue beating and gradually add the flour, rum, vanilla, and salt. Combine well. With the motor off, add the chopped nuts, then beat again on a slow speed until the nuts are mixed through evenly. (there is no typo here -- no sugar in the batter!)

Wrap dough in plastic and refrigerate for 1 hour. Preheat oven to 300. Grease cookie sheet. Form balls by hand so they are 3/4 inch in diameter (the size of a quarter). Bake on middle rack of oven for 35 minutes. Remove from oven. Cool slightly and roll in confectioners' sugar. When completely cool, roll in sugar again to give snowy appearance.

yield: 32 cookies


My note: You won't need the vegetable oil if you use parchment paper.