CANDY CANE SNOWBALL COOKIES
Melt-in-your-mouth snowball cookies topped with white chocolate and crushed peppermints. These Candy Cane Cookies are so yummy and perfect for the holidays!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h15m
Number Of Ingredients 9
Steps:
- With an electric mixer, beat the butter, powdered sugar, vanilla extract, and peppermint extract in a large mixing bowl until light and fluffy. Beat in the flour and salt, then the nuts until evenly blended. Divide the dough in half, form each half into a disk, then wrap tightly in plastic and refrigerate for 30 minutes.
- Preheat your oven to 325 degrees F and line a baking sheet with parchment paper or a silpat mat. With a cookie scoop or spoon, portion the dough and roll into 1-inch balls. Place the balls 1 inch apart on the prepared baking sheet. Bake for 15-20 minutes, until the cookies are just set but not yet brown. Transfer to a wire rack and let cool completely (if you would like to roll some of the cookies in powdered sugar to make a traditional version of snowball cookies without the chocolate and peppermint, do so now while the cookies are still warm. Leave any cookies you'd like to top with chocolate plain and let cool.)
- In a heatproof bowl set over a pan of simmering water, melt the white chocolate. Ensure the bottom of the bowl does not touch the water and that the water doesn't bowl. Alternatively, you can melt the chocolate in the microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate doesn't burn. When the chocolate is nearly melted, remove it from the heat (or microwave) and stir until smooth.
- Dip the tops of the cookies into the white chocolate, then immediately sprinkle with crushed peppermint candies while the chocolate is still wet. Transfer to a plate to let the chocolate set. Enjoy!
CANDY CANE SNOWBALLS
I bake dozens of kinds of Christmas cookies to give to family and friends. I came up with this recipe when I had leftover candy canes. We dip the snowballs into a white candy coating, then into crushed peppermint candy. -Debby Anderson, Stockbridge, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Stir in pecans. Refrigerate, covered, until firm enough to shape, 3-4 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets., Bake until lightly browned, about 15 minutes. Remove from pans to wire racks; cool completely. , Dip tops of cookies into candy coating, allowing excess to drip off; dip into crushed candies. Let stand until set.
Nutrition Facts : Calories 123 calories, Fat 9g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY CANE SNOWBALL COOKIES
Candy Cane Snowball Cookies are a must-add to your holiday cookie tray. Buttery sweet shortbread, peppermint and vanilla candy melts make for holiday flavor perfection.
Provided by Jamie
Categories Christmas Cookies
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Line a baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat Challenge Butter, vanilla and confectioners' sugar until smooth and creamy. 3. Add in flour, walnuts and salt. Mixing until just combined. 4. Using a small cookie scoop (about 2 teaspoons), measure and roll dough into balls. Place dough balls onto prepared baking sheets about 1 inch apart. 5. Bake in preheated oven for 8-10 minutes - taking care not to over bake. Allow cookies to cool on baking sheets for about 5 minutes before removing them to a wire rack to cool completely. 6. Once cookies are completely cool, melt candy melts according to package directions. Dip or spoon melted candy coating onto the tops of each cookie and immediately sprinkle with crushed candy canes.
Nutrition Facts : Calories 138 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cookie, Sodium 22 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CANDY CANE COOKIES I
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
- Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
- Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).
Nutrition Facts : Calories 287.3 calories, Carbohydrate 30.4 g, Cholesterol 35.8 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 254.8 mg, Sugar 10.4 g
SUNNY'S CHOCOLATE CHIP CANDY CANE COOKIES
Provided by Sunny Anderson
Categories dessert
Time 1h5m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- To a stand mixer, add the butter, brown sugar and granulated sugar. Blend on high with the paddle attachment until the sugar granules are less visible and the mixture is light and fluffy, about 4 minutes.
- Scrape the sides with a rubber spatula, then add the egg and blend on low until combined, stopping to scrape the sides more to incorporate.
- Prepare the dry ingredients. In a separate bowl, add the flour, pumpkin pie spice, baking powder and baking soda. Stir and toss with a spoon or fork.
- Scrape the sides of the mixer bowl and, while off, add half of the flour mixture. Turn on low and mix until combined; this should only take 5 to 6 rotations of the paddle. Stop and scrape the sides again, then add the other half of the flour and mix on low the same way. Turn off the mixer.
- Add the chopped chocolate chips and crushed candy canes. Turn the mixer back on low and blend until just combined; this should only take 3 to 4 rotations of the paddle.
- Line 3 baking sheets with parchment paper. Scoop dough balls the size of golf balls, 1 tablespoon each, and place 3 inches apart on the baking sheet, about 8 cookies per sheet. Bake until the edges are set and the center is cooked through, but still soft, 13 to 15 minutes.
- Cool the cookies for 2 to 3 minutes on the sheets. Then, holding the baking sheet over a wire cooling rack, remove the cookies from the sheet by gripping the baking sheet with one hand and the parchment paper on the opposite side with your other hand. Gently slide the parchment paper off the sheet with the cookies still on top, resting the parchment and cookies on the wire rack beneath until cool. This cookie removal/cooling trick takes coordination, so think about it before you do it and easy on the egg nog.
CANDY CANE COOKIES
Steps:
- Preheat oven to 325 degrees F.
- In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
DIRTY SNOWBALLS
I love this candy and make it every Christmas. If you are lucky enough to live near a Trader Joe's, their Candy Cane Joe-Joes in place of the Oreos are also a tasty change up.
Provided by quirkycook
Categories Candy
Time 1h40m
Yield 4 dozen snowballs
Number Of Ingredients 3
Steps:
- Combine cream cheese and cookie crumbs. I use my hands for this. Mess, but easier than trying to use a spoon.
- Let mixture cool in the fridge for 30 minutes.
- Roll mixture into bite size balls and freeze for one hour.
- Melt almond bark in a double boiler.
- Dip frozen balls into almond bark and place on wax paper lined cookie sheet. Freeze until bark is hardened.
Nutrition Facts : Calories 726.8, Fat 41.4, SaturatedFat 16.6, Cholesterol 62.4, Sodium 716, Carbohydrate 82.8, Fiber 3.3, Sugar 46.2, Protein 10.3
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