TRIPLE NUT SNOWBALLS
This super-crunchy, not-too-sweet cookie is a fun update on the classic snowball. I used cashews, macadamia nuts and pecans, but you can mix and match other nuts to your liking. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, salt and cinnamon; gradually beat into creamed mixture. Pulse nuts in a food processor until finely ground. Mix nuts into dough., Shape into 1-in. balls. Place 1 in. apart on parchment-lined baking sheets. Bake until golden brown, 8-10 minutes. Cool on pans 10 minutes., Place remaining confectioners' sugar in a small bowl. Roll slightly cooled cookies in sugar; return cookies to wire racks to cool completely. Roll cookies in sugar again just before serving.
Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 40mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
SNOWBALLS II
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
- Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 13 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 64 mg, Sugar 4.7 g
EASY NUTTY ORANGE SNOWBALLS
My best friend Steph found this contest winning recipe in the Taste of Home Simple and Delicious magazine and we decided to try them this year for our joint yearly holiday cookie baking day. Nutty and buttery with a hint of citrus flavor; a nice addition to any holiday cookie platter. We did use fresh grated orange peel.
Provided by TheDancingCook
Categories Dessert
Time 40m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the butter and 3/4 cup of powdered sugar until fluffy.
- Beat in the fresh grated orange peel and the orange and vanilla extracts.
- In another mixing bowl, combine the flour and salt; gradually add this to creamed mixture and mix well.
- Stir in chopped nuts; mix well.
- Shape into 3/4 inch balls and place each ball about 1 inch apart on an ungreased baking sheet.
- Bake for 10-12 minutes or until the bottoms are lightly browned.
- Remove from oven; transfer to a wire rack and cool completely.
- Place the remaining powdered sugar in a 1-gallon Ziplock bag; add a few cookies at a time and shake to coat.
- Sprinkle with ground cinnamon, if desired.
- Store in an airtight container.
Nutrition Facts : Calories 110.6, Fat 7.4, SaturatedFat 3.4, Cholesterol 13.6, Sodium 52.7, Carbohydrate 10.3, Fiber 0.5, Sugar 4.5, Protein 1.3
NUTTY ORANGE SNOWBALLS
Steps:
- 1. In a large bowl. combine butter and 3/4 cup powdered sugar until light and fluffy. Beat in orange peel and extracts. Combine flour and salt gradually to creamed mixture and mix well. Stir in nuts. Shape into 3/4-inch balls. Place 1-inch apart on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove to wire rack and cool completely. Place remaining powdered sugar in a plastic bag. Add cookies a few at a time, and coat with powdered sugar. Makes about 3 dozen.
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COCONUT-ORANGE SNOWBALLS RECIPE | BON APPéTIT
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- Preheat oven to 350°F. Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.
- Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.
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