Hawaiian Snowballs

By beltranm

Similar to Mexican Wedding Cakes, these tropical treats are studded with nuts. Dries pineapple makes them even more Hawaiian in character.

Makes about 8 dozen

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon pure vanilla extract
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour
• 2 cups salted, roasted macadamia nuts, finely chopped
• 1 1/3 cups (about 8 ounces) fine chopped dried pineapple
• 1/2 cup confectioners' sugar, for dusting

Preparation

Step 1

1. Beat butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy, 3-4 minutes. Reduce speed to medium, and add egg, vanilla, and salt; mix until until combined. Reduce speed to low; add flour in 2 batches, mixing just until incorporated. Mix in nuts and dried pineapple. Flatten dough into a disk and wrap in plastic. Chill 2 hours or up to 1 day.

2. Preheat oven to 350 degrees. Roll dough into 1-inch balls; place on parchment-lined baking sheets, spacing 2 inches apart. Bake, rotating sheets halfway through, until edges are barely golden, about 15 minutes. Transfer to wire racks to cool completely. Dust evenly with confectioners' sugar, and dust again just before serving, if desired. Cookies can be stored in an airtight container at room temperature up to 5 days.