CHOCOLATE WALNUT SNOWBALL COOKIES
These festive cookies have chocolatey interiors, but the stars of the show are the walnuts, which are both ground fine and hand chopped for extra nutty flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 3 dozen cookies
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Finely chop 1/2 cup of the walnuts and set aside. Process the remaining 3/4 cup walnuts with 1/2 cup of the sugar in a food processor until very finely ground, about 1 minute. Add the butter and vanilla and process until smooth, 30 seconds to 1 minute. Add the flour, cocoa powder and salt and process until most of the dough forms a ball and is completely combined. Scrape the dough into a bowl with a rubber spatula and fold in the chocolate chips and reserved chopped walnuts.
- Roll mounded teaspoons of the dough into 1-inch balls and space evenly apart on the prepared baking sheet. Bake the cookies, rotating the baking sheet halfway through, until cracked on top and mostly firm but still slightly springy when pressed, about 18 minutes (they will firm up out of the oven). Cool the cookies on the baking sheet for 5 minutes; you want them to be slightly warm for the first tossing in sugar.
- Meanwhile, put the remaining 3/4 cup sugar in a shallow bowl or pie plate. Toss the warm cookies very gently in the sugar until evenly coated. Transfer the cookies to a wire rack to cool completely, about 30 minutes, then toss again in the sugar so they are very white. The cookies will keep in a little bit of extra sugar in an airtight container for up to 1 week.
CHOCOLATE-HAZELNUT SNOWBALLS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h50m
Yield Makes 75
Number Of Ingredients 6
Steps:
- Melt chocolate in microwave, 2 minutes. Stir until smooth, then stir in condensed milk, vanilla, nuts, and salt. Let cool. Roll mixture into 1-inch balls. Place coconut on a plate; roll balls in coconut to coat. Chill until set, about 30 minutes or up to 5 days.
CHOCOLATE SNOWBALLS
This is my favorite Christmas cookie recipe. The cookies remind me of the snowballs I'd pack as a child during winters here in Wisconsin. -Dee Derezinski, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.
Nutrition Facts : Calories 92 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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- Preheat the oven to 350 (175 C) degrees and place racks in the center and upper third of the oven.
- Put the nuts in the bowl of a food processor and process a few seconds to roughly chop. Add the sugar and process again until finely chopped. Add the remaining ingredients and pulse just until a pebbly dough forms (you may need to scrape the bowl to incorporate all the flour).
- Transfer the dough to a bowl, and knead it gently to form a ball. You can form the cookies right away, or cover and refrigerate 30 minutes.
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