Apricot Macadamia Snowballs Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

Steps:

• 1. Preheat oven to 375 F. Beat butter at medium speed with electric mixer until soft and creamy, gradually add confectioners' sugar, beating well after each addition. Add vanilla and flour, mixing well. Stir in oats and chopped nuts. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake for 12 minutes. Remove from pan. Roll balls in confectioners' sugar and cool on wire racks.

Steps:

• Crush 18 vanilla wafers with a rolling pin. Mix with crushed pineapple.
• Put 36 wafers into 12 stacks of 3 each. Spread pineapple filling generously between wafers.
• Cover tops and sides with Cool Whip. Sprinkle with coconut.
• Chill before serving. (If made the night before, the wafers will soften nicely.).

Steps:

• In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.

Steps:

• Preheat oven to 350 degrees.
• cream butter and 3 tbsp powdered sugar.
• add vanilla.
• mix in flour and nuts.
• roll into tiny balls (about one teaspoon size).
• bake for 20 minutes.
• Roll in powdered sugar while hot.
• allow cookies to cool and roll in powdered sugar again.
• pop one in your mouth and enjoy.

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, 2-1/2 cups eggnog, oil, orange zest and orange juice until blended. Add to flour mixture; stir just until moistened. Fold in apricots and macadamia nuts., Transfer to 2 greased 9-x5-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For glaze, in a small bowl, mix confectioners' sugar and enough eggnog to reach drizzling consistency. Spoon over loaves. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

Steps:

• Over low heat, melt chocolate chips with the condensed mik while stirring constantly.
• Remove from heat and cool slightly.
• Add marshmallows - mix well ensuring all marshmallows are coated.
• Drop by tablespoonful into coconut and roll into balls in the coconut.
• Chill for several hours.