ALMOND SNOWBALL COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield about 30 cookies
Number Of Ingredients 8
Steps:
- Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.
ALMOND SNOWBALL COOKIES
Make and share this Almond Snowball Cookies recipe from Food.com.
Provided by Mary in LA.
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Pulse the almonds and sugar in a food processor until very finely ground.
- Add the butter and process until smooth, about 1 minute.
- Scrape the dough off the inside of the bowl,If needed.
- Add the vanilla and almond extracts and pulse to combine.
- Add flour and salt and pulse to make a soft dough.
- Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 and 1/2 inches wide.
- Wrap and refrigerate for 30 minutes.
- Preheat the oven to 325 degrees.
- Line 2 baking sheets with parchment paper.
- Cut the chilled dough into 1/2 inch pieces and roll by hand into balls.
- Space the cookies evenly on the prepated baking sheets until slightly golden, rotating the sheets once, 15 to 20 minutes.
- Put the confectioners sugar in a pie plate.
- Briefly cool the cookies on a rack, then gently toss in the confectioner's sugar until evenly coated.
- Return to rack, cool to room temperature and then toss again in the con- fectioners sugar.
ALMOND SNOWBALLS
These Christmas cookies are so pretty, with a sweet almond paste surprise in the center, topped with a tasty almond glaze and a sparkling coating of edible glitter or coarse sugar crystals. They look like they take forever to make, but only you need to know how easy they are! Yield is approximate - these cookie recipes come out differently every time (so it seems to me...).
Provided by EdsGirlAngie
Categories Dessert
Time 55m
Yield 24-36 snowballs
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Beat or mix together flour, butter, powdered sugar, milk, and vanilla.
- Cut the almond paste into 1/2-inch slices, then cut slices into 1/4ths.
- Shape 1-inch ball of cookie dough around each piece of almond paste; roll gently and form a ball.
- Place 1 inch apart on an ungreased cookie sheet.
- Bake 10 to 12 minutes or until bottoms of cookies are golden brown.
- Remove to a wire rack.
- Cool for 30 minutes; dip tops into Almond Frosting, then into glitter or coarse sugar.
Nutrition Facts : Calories 113.1, Fat 5.4, SaturatedFat 2.6, Cholesterol 10.5, Sodium 29, Carbohydrate 15.1, Fiber 0.5, Sugar 8.4, Protein 1.4
ALMOND SNOWBALL COOKIES
This is based on a Rachael Ray recipe. I've made them twice, and both times they've turned out perfectly. While they seem like a holiday cookie, they're nice any time of the year when you have a couple of egg whites to use up.
Provided by Lennie
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F; have ready a cookie sheet lined with parchment paper or a Silpat liner.
- In a medium-sized mixing bowl with an electric mixer, beat the egg whites and salt together just until they form soft peaks, then sprinkle in the sugar and continue beating until peaks are stiff.
- Add almond extract and give it a quick buzz with the beaters just to incorporate it.
- Now, with a wooden spoon (or rubber spatula), stir in half the coconut; then the nutmeg; then the flour; then finally fold in the remaining coconut.
- Using a scoop or just working with two spoons, form snowballs a couple of inches apart on your cookie sheets--I aim for about 10 and so keep them on one sheet; if you want more, you'll need more than one baking sheet.
- Bake in preheated oven for approximately 15 minutes (less time if you make small ones) or until the snowballs are just a light golden colour.
- Remove from oven and, if desired, press half of a candied red cherry in the top; it looks pretty but it isn't necessary.
- Remove to a cooling rack and let cool.
ALMOND SNOWBALLS
Provided by Rachael Ray : Food Network
Categories dessert
Time 22m
Yield 18 snowballs (small scoop) 9 snowballs (large scoop)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.
- Using a melon baller or other small scoop, or working with 2 spoons, form 9 "snowballs" a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.
ALMOND COOKIES
Provided by Food Network
Categories dessert
Time 40m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
- Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.
ALMOND SNOWBALL COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield about 30 cookies
Number Of Ingredients 8
Steps:
- Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.
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