Mint Snowballs Recipes

Steps:

• In a bowl, cream butter and sugar; add vanilla. Stir in flour; knead until mixed well. Reserve 1/2 cup of dough; shape remaining dough into 1-in. balls. , For filling, combine cream cheese and milk in a small bowl. Stir in sugar, candy and food coloring; mix well. Make a deep well in the center of each ball; fill with 1/4 teaspoon filling. Use reserved dough to cover filling. Reshape if necessary into smooth balls. , Place on ungreased baking sheets. Bake at 350° for 12-14 minutes. Combine topping ingredients; roll cookies in mixture while still warm. Cool on wire racks.

Steps:

• Heat oven to 325°F. Mix 1/4 cup crushed candies and 1/4 cup powdered sugar; reserve. Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed candies and the vanilla in medium bowl. Stir in flour and salt.
• Shape dough by level measuring tablespoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet.
• Bake 12 to 15 minutes or until set but not brown. Immediately remove from cookie sheet; roll in reserved candy mixture. Cool completely on wire rack. Roll in candy mixture again.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine butter, sugar, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. Slowly add flour and mix in. Add mint chocolate chips until well incorporated. Roll dough into 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until bottom of cookies start to lightly brown, 16 to 20 minutes. Cool briefly on baking sheet until cool enough to handle, about 5 minutes. Pour confectioners' sugar in a shallow plate and roll each cookie in the sugar while still warm.

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. , Shape 1 tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are browned, 18-20 minutes. Remove to wire racks to cool. , Stir together confectioners' sugar and enough milk to reach a smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set.

Steps:

• In a small bowl, combine the butter, corn syrup, extract and salt. Gradually stir in confectioners' sugar. Knead by hand until mixture becomes pliable, 1-2 minutes., For each color of dough, combine 1 tablespoon of dough and food coloring; knead until blended. Leave remaining dough white. Roll white dough into a log; remove a fourth of the log and set aside., For the snowmen's bodies, divide the remaining log into 9 pieces and roll into balls. For the snowmen's heads, divide the reserved dough into 9 pieces and roll into balls. Stack 1 smaller ball on top of each larger ball. , Use the colored dough to form hats, scarves and earmuffs as desired. Use candies to make eyes, noses and buttons.

Steps:

• Cream butter. Add sugar and cream until fluffy. Add water. Sift flour and salt, add to creamed mixture.
• Blend in oats. Dough will be stiff. Shape dough in balls size of a walnut.
• Bake on ungreased cookie sheet in oven at 325 degrees for 20-25 minutes.
• For frosting, blend all ingredients except coconut.
• When cookies are cool, roll top of cookies in frosting, then coconut.