Hawaiian Cookie Balls Recipes

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.

Steps:

• In a small bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy. Gradually add flour and mix well. Stir in nuts and pineapple. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 14-16 minutes or until lightly browned. Remove to wire racks to cool completely. Roll cooled cookies in additional confectioners' sugar.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
• Blend the egg and the almond flavoring into the creamed butter and sugar.
• Sift together the flour, baking powder, baking soda, and salt into a bowl.
• Blend the flour mixture into the butter mixture.
• Fold the pineapple tidbits and coconut flakes into the dough.
• Drop teaspoonfuls of the dough 2 inches apart onto greased baking sheets.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

Steps:

• In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs, vanilla and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour., Preheat oven to 350°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-in. round cookie cutter dusted with confectioners' sugar. Using a floured 1-in. star-shaped cookie cutter, cut out the centers of half of the cookies; re-roll scraps as needed. Place solid and window cookies 2 in. apart on greased baking sheets. Repeat with remaining dough., Bake 12-15 minutes or until edges are brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small saucepan, mix sugar and cornstarch. Stir in pineapple. Cook and stir over medium heat until thickened. Stir in butter. Cool completely. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.

Steps:

• Beat butter, cream cheese and vanilla in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Gradually add flour, mixing well after each addition. Add nuts; mix well.
• Shape dough into ball; flatten into disc. Wrap tightly in plastic wrap.
• Refrigerate 2 hours or until firm.
• Roll out dough on lightly floured surface to 1/4-inch thickness. Cut into shapes using 2-inch pineapple-shaped or round cookie cutter. Place, 2 inches apart, onto baking sheets. Refrigerate 30 min.
• Heat oven to 350ºF. Bake cutouts 8 to 10 min. or until edges are lightly browned. Cool 1 min. Remove to wire racks; cool completely.
• Drizzle melted chocolate over cooled cookies.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, confectioners' sugar, and cornstarch in a large bowl. Mix well. Add butter and vanilla extract and stir until a soft dough forms. Shape into 36 balls. Place 1 ball in each of 36 ungreased mini muffins cups; press lightly into the bottom and up the sides to make a crust.
• Spoon 1 teaspoon pineapple preserves into each crust. Sprinkle 1 teaspoon macadamia nuts over pineapple. Beat sugar and egg together in a small bowl to combine; mix in coconut until well blended. Spoon 1 teaspoon of the mixture over each macadamia layer.
• Bake in the preheated oven until crust and coconut are golden brown, 23 to 33 minutes.
• Cool in pans for 20 minutes. Hold each pan upside-down at an angle over a wire rack; tap bottoms of cups lightly with a butter knife to release tarts. Let cool completely.

Steps:

• Cream the cream cheese and add the other ingredients.
• Shape into ball and roll in pecans.
• Chill.
• Serve with crackers.

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.