MacAdamia Butterballs
Yield
5 dozenPrep
15 minCook
30 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| ½ | cup |
sugar
|
|
| 1 | cup |
chocolate chips
chopped |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
macadamia nuts
chopped |
*
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 118 | ml |
sugar
|
|
| 237 | ml |
chocolate chips
chopped |
*
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
macadamia nuts
chopped |
*
|
| 1 | x |
powdered sugar
|
*
|
Directions
Cream butter, gradually add sugar.
Add flour gradually.
Stir in nuts, chips and vanilla-blend well.
Chill dough three hours or over night.
Scoop by teaspoonful; roll into balls.
Bake on ungreased baking sheet at 325 for 15 to 18 minutes.
Do not brown.
Roll warm cookies in confectioners sugar.
Dough can be colored by a few drops of cake coloring if desired.
Makes 5 dozen small cookies.
