Find Recipes Instantly! (Type the Recipe name or any Ingredient) White Chocolate, Cranberry, and Almond Balls 3 ounces - white chocolate, melted 1/4 cup - light corn syrup 3 tablespoons - white creme de cacao 2 cups - shortbread cookie crumbs 1 cup - finely chopped almonds 1/3 cup - dried cranberries - powdered sugar Mix together the warm melted chocolate, corn syrup, and creme de cacao in a small bowl. In a large bowl mix together the cookie crumbs, almonds, and cranberries. Add the white chocolate mixture and mix well until evenly combined. Form the mixture into 1 1/4 inch balls and roll in the powdered sugar. Place on a cookie sheet or waxed paper and let dry. Store in an airtight container. If desired, roll the cookies again in powdered sugar before serving. White Chunk Macadamia 1/2 cup butter (1 stick), softened 1 cup brown sugar 1/2 cup coconut flakes, finely minced 1 egg 1 tablespoon milk 1 teaspoon vanilla 1 1/2 cups flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 8 ounces solid white chocolate, cut into chunks 1 cup macadamia nuts, chopped 1. Cream together the butter and sugar in a large bowl with a mixer on high speed. 2. Add the coconut, egg, milk, and vanilla and mix well. 3. In another bowl combine the flour, baking soda, baking powder, and salt. 4. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts. 5. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator. 6. Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12 to 14 minutes. Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked. White Chocolate Brittle 4 cups white chocolate wafers 3 cups Golden Grahams (cereal) 1 small can of cashew nuts Melt white chocolate wafers in a saucepan. Add Golden Grahams and cashew nuts. Mix together. Spread out mixture on a cookie sheet. Refrigerate for about 1/2 hour. Break into pieces to serve.