Snowball Surprise Recipes

Steps:

• Preheat oven to 350*F In a bowl, cream together butter and 1 cup powdered sugar. Add egg and mix well, scraping sides of bowl. Add vanilla and salt and mix well. Add pecans and blend again. Finally add flour 1/2 cup at a time blending after each addition until all flour has been added. Scoop out a tablespoon of dough and flatten in your hand. Place a chocolate kiss in the center of flat dough and wrap dough around kiss. Once wrapped, gently roll in your hands to create a ball. Place on a greased cookie sheet. Bake for 10 - 12 minutes or until a hint of golden. Allow to cool completely. Once cooled, toss in a large plastic bag with 1 cup powdered sugar. Seal bag and shake well until all cookies are covered in powdered sugar. This may require multiple batches. Will keep in a sealed container for up to a week.

Steps:

• Line a cookie sheet with waxed paper. In 3-quart saucepan, heat sugar and corn syrup over medium heat, stirring frequently, just until mixture starts to boil. Remove from heat; stir in peanut butter until melted and smooth.
• Stir in cereal until evenly coated. Cool about 5 minutes. While the mixture is cooling, place candy sprinkles in shallow dish.
• Lightly spray hands with cooking spray. For each snack, shape 1/4 cup cereal mixture around one small candy. Immediately roll each in candy sprinkles to coat. Place snacks on cookie sheet. Cool completely, about 30 minutes. Store in loosely covered container.

Steps:

• 1. Cream the margarine and sugar. Add the vanilla and mix well. Add flour, combine well, wrap in plastic wrap and refrigerate for half an hour
• 2. Preheat oven to 350°F
• 3. Take dough out of refrigerator and break into balls large enough to cover a Hershey's Kiss. Insert the Kiss, making sure it is completely covered.
• 4. Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. While still warm, sift powdered sugar on top

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.

Steps:

• 1. Cream softened butter. Add 1/2 c powdered sugar. Beat until combined; scraping bowl.
• 2. Beat in water and vanilla.
• 3. Beat in as much flour as you can.
• 4. Then stir in any remaining flour, stir in pecans.
• 5. Shape dough into 1" balls (heaping teaspoonful).
• 6. Poke hole in the center with a fingertip.
• 7. Insert 2-3 chocolate chunks.
• 8. Push dough up and over chocolate. Roll ball in your hand to seal.
• 9. Place 1" apart on ungreased cookie sheet.
• 10. Bake 325 degree for 15 min or until bottoms are lightly browned.
• 11. Let cool.
• 12. Once cooled, gently shake cookies in Ziploc bag with 1 c powdered sugar.

Steps:

• Cream the butter and sugar until fluffy.
• Add the vanilla and mix well.
• Add flour, combine well, and wrap in plastic wrap and refrigerate for half an hour.
• Preheat oven to 350°F
• Take dough out of refrigerator and break into balls large enough to cover a Hershey's Kiss.
• Insert the Kiss and wrap dough around it, making sure it is completely covered.
• Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. Remove cookies from baking sheet to wire rack.
• While still warm, sift powdered sugar on top. Cool completely.

Steps:

• Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

Steps:

• Place coconut, chocolate chips, nuts and cookie crumbs in 4 individual shallow bowls.
• Place 1/2 cup scoop of vanilla ice cream in each bowl. Place 2 cherries on top of each scoop. Place 1/2 cup scoop of chocolate ice cream on top to form ball.
• Quickly roll each ball in its coating to cover completely. Place on ungreased cookie sheet.
• Freeze 15 minutes or until serving time. To serve, place each ball in small serving dish.