Frugal In Florida

Also known as Mexican wedding cakes, Mexican wedding cookies, etc. We call them Snowballs because, well, we DON'T get snow down here and when the kids were little, they thought it was cool ... not to mention, they do sort of resemble a snowball ... don't they? I love these things. Perfect to just pop in your mouth (any other way makes a mess) and they are just yummy ... butter and powdered sugar can't go too wrong! I use chocolate chips instead of the usual nuts because for awhile there, we thought Sonny Boy might have a nut allergy. Turns out we were wrong, but I still make these without nuts. 2 sticks soft butter (ummm, don't MELT it) 1 cup powdered sugar 1 tsp vanilla 2 cups flour 1 cup chocolate chips (mini are perfect, but regular are fine if that's what you have) Preheat oven to 350 degrees. Beat the butter, 1/2 cup sugar and 1 tsp vanilla in your mixer (or use a hand beater) until all fluffy and pretty. Resist the urge to eat a spoonful ... Ad...

Hubby loves these and I know is anxiously waiting for me to make them. They are so easy (3 ingredients) and come from our friend Martha Stewart ... The beauty of these is there is no baking of the cookies, but you do need to toast the coconut (note: I used to hate coconut in the bag but once I toasted it, I realized this is how it's suppose to be used! Try it!) 1 bag of shredded coconut 1 bag of chocolate chips 8 to 12 drops of almond extract (to your taste, it's powerful stuff. I've used vanilla successfully too) Line a large rimmed baking sheet with parchment paper and lay out the coconut in a thin layer. Place in oven at 350 and toast about 10 minutes, stirring occasionally to prevent burning. Remove and allow to cool completely. (TIP: I always make MORE and set aside extra in glass jar for Hubby to top stuff with, cereal, yogurt, oatmeal, ice cream) Melt your chocolate in a double boiler or in the microwave. Remember that there is a fine line in melting and ...