(NAPSI)-Few things say “I’m thinking of you” at holiday time like homemade cookies and shortbread. Here are two recipes, each made with that nifty nut, the macadamia.<\/p>\n
CHOCOLATE SNOWBALL COOKIES<\/p>\n
Ingredients:<\/p>\n
1 cup (2 sticks) butter or margarine, softened<\/p>\n
\u00be cup packed light-brown sugar<\/p>\n
1 egg<\/p>\n
1 teaspoon vanilla extract<\/p>\n
2 cups all-purpose flour<\/p>\n
\u00bd cup Hershey’s\u00ae Special Dark\u00ae Chocolate Cocoa or Hershey’s\u00ae Cocoa<\/p>\n
1 teaspoon baking powder<\/p>\n
\u00bc teaspoon baking soda<\/p>\n
3 tablespoons milk<\/p>\n
\u00be cup finely chopped Mauna Loa\u00ae macadamia nuts or almonds<\/p>\n
\u00be cup Heath Bits ‘O Brickle Toffee Bits<\/p>\n
Powdered sugar<\/p>\n
Directions:<\/p>\n
1. Beat butter, brown sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee bits.<\/p>\n
2. Refrigerate until firm enough to handle, at least 2 hours. Heat oven to 350\u00b0 F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.<\/p>\n
3. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. Cool completely; roll in powdered sugar. Makes about 4 dozen cookies.<\/p>\n
KISSABLES\u00ae CHOCOLATE CANDIES MACADAMIA SHORTBREAD<\/p>\n
Ingredients:<\/p>\n
1 cup (2 sticks) butter, softened<\/p>\n
\u2153 cup packed light-brown sugar<\/p>\n
2\u00bd cups all-purpose flour<\/p>\n
\u00bd cup coarsely chopped Mauna Loa\u00ae Dry Roasted Macadamias<\/p>\n
\u00bd cup Hershey’s\u00ae Kissables\u00ae chocolate candy in red, green and white colors<\/p>\n
\u00bd cup powdered sugar<\/p>\n
2 teaspoons milk<\/p>\n
Directions:<\/p>\n
1. Heat oven to 350\u00b0 F.<\/p>\n
2. Beat butter and brown sugar in large bowl until creamy. Gradually mix in flour and macadamia nuts. Knead mixture until it holds together and can be pressed into a ball.<\/p>\n
3. Divide dough into 4 portions. Shape dough on a lightly floured surface into four 10-inch long rolls. Place on ungreased cookie sheet. Make a \u00bc-inch deep grove down the center of each roll. Cut each roll diagonally into 1-inch slices, but do not separate slices. Press 3 to 4 chocolate candies into groove of each slice.<\/p>\n
4. Bake 30 to 35 minutes or until surface and edges are lightly browned. Cool 10 minutes on cookie sheet on wire rack. Recut slices; cool completely.<\/p>\n
5. Stir together powdered sugar and milk; stir until smooth. If necessary, add additional milk, \u00bd teaspoon at a time, until desired consistency. Drizzle over cookies; allow drizzle to set.<\/p>\n
Makes about 3 dozen cookies.<\/p>\n
For these and other recipes, visit www.hersheys.com<\/a>.<\/p>\n Something to throw together are these Chocolate Snowball Cookies. While you’re at it, give a hug to this recipe for Kissables Chocolate Candies Madadamia Shortbread.<\/p>\n