Hawaiian Cookie Balls Recipes

HAWAIIAN NUT COOKIES

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.

TROPICAL HAWAIIAN SNOWBALLS (HAWAIIAN-STYLE RUSSIAN TEA COOKIES)

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.

HAWAIIAN WEDDING CAKE COOKIES

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.

HAWAIIAN COOKIE BALLS

Steps:

• Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.
• Shape into 32 (1-inch) balls. Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet. Dip remaining balls in melted chocolate; add to baking sheet.
• Refrigerate 20 min. or until firm.

HAWAIIAN COOKIES

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.