Yield: 72 Servings
|1 teaspoon||Vanilla extract|
|1||Egg white; slightly beaten|
|5½ cup||Macadamia nuts; pecans OR walnuts|
Cream butter and sugar until light and fluffy. Add egg, salt and vanilla and beat thoroughly. Beat in flour and cocoa, which have been sifted together. When well blended, turn onto waxed paper. Divide into fourths.
Divide each portion into 18 pieces. Shape into balls and dip in egg white.
Press gently in nuts. Reform into balls and place on an ungreased cookie sheet. Bake in a 350 degree oven for about 12-15 minutes.
VARIATION Bake plain. When cool, dip in melted sweet chocolate.
Recipe by: Mae Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 9 No, v 1997