> a-_@e- @~ eee e- eo ee7- @~ eer? C308 6 HOLIDAY GIFT O~e Dee ~ 9 s0e8_8 =~ ee 2 -@ _ ~@ 7 e@ - _~e _ oe ee a ied e Ce Homemade Baked Goods Even Better’With Macadamia Nuts % cup Hershey’s Kissables* chocolate candyin red, green and white colors % cup powdered sugar (NAPSA)—Few things say “I’m thinking of you” at holiday time like homemadecookies and shortbread. Here are two recipes, each made with that nifty nut, the macadamia. 2 teaspoons milk Directions: CHOCOLATE SNOWBALL COOKIES Ingredients: 1 cup (2 sticks) butter or margarine, softened % cup packed light-brown sugar 1 egg 1 teaspoon vanilla extract 2 cupsall-purpose flour % cup Hershey’s Special Dark Chocolate Cocoa or Hershey’s Cocoa 1 teaspoon baking powder % teaspoon baking soda 3 tablespoons milk % cup finely chopped Mauna Loa macadamia nuts or almonds % cup Heath Bits ’O Brickle Toffee Bits Powdered sugar Directions: 1. Beat butter, brown sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee bits. 2. Refrigerate until firm 1. Heat oven to 350 F. Something to throw together are these Chocolate Snowball Cookies. While you’re at it, give a hug to this recipe for Kissables Chocolate Candies Madadamia Shortbread. enough to handle, at least 2 hours. Heat oven to 350 F. Shape doughinto 1-inch balls; place 2 inches apart on ungreased cookie sheet. 3. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. Cool com- pletely; roll in powdered sugar. Makesabout 4 dozen cookies. KISSABLES CHOCOLATE CANDIES MACADAMIA SHORTBREAD Ingredients: 1 cup (2 sticks) butter, softened % cup packedlight-brown sugar 2% cupsall-purpose flour % cup coarsely chopped Mauna Loa’ Dry Roasted Macadamias 2. Beat butter and brown sugar in large bowl until creamy. Gradually mix in flour and macadamia nuts. Knead mixture until it holds together and can be pressedinto a ball. 3. Divide dough into 4 portions. Shape dough on a lightly floured surface into four 10inch long rolls. Place on ungreased cookie sheet. Make a %inch deep grove down the center of each roll. Cut each roll diagonally into 1l-inch slices, but do not separate slices. Press 3 to 4 chocolate candies into groove of eachslice. 4, Bake 30 to 35 minutes or until surface and edges are lightly browned. Cool 10 minutes on cookie sheet on wire rack. Recutslices; cool completely. 5. Stir together powdered sugar and milk; stir until smooth.If necessary, add additional milk, % teaspoon at a time, until desired consistency. Drizzle over cookies; allow drizzle to set. Makesabout 3 dozen cookies. For these and other recipes, visit www.hersheys.com.
