Cap And Ball Cookies Food

CREAM CHEESE SNOWBALL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift the confectioners' sugar into a shallow bowl, stir in the walnuts, and set aside.
• Beat the shortening, butter, cream cheese, and sugar together in a bowl until the mixture is creamy and thoroughly blended. Mix in the almond extract, vanilla extract, and flour; stir to combine. Scoop up dough by rounded tablespoons, and roll into balls about 1 inch in diameter. Place the balls about 1 1/2 inches apart on ungreased baking sheets.
• Bake in the preheated oven until the cookies turn slightly golden at the edges, about 6 minutes. Let the cookies cool on the baking sheets for about 1 minute, then roll in the confectioners' sugar-walnut mixture while still a little warm.

CHOCOLATE COOKIE BALLS

Steps:

• Mix cream cheese and 3 cups cookie crumbs until blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cookie crumbs.
• Refrigerate 1 hour or until firm.

BUTTER BALL COOKIES

Steps:

• Cream butter,sugar, salt and vanilla.
• Blend in flour and nuts.
• Scoop and roll into balls.
• Bake 325 for 22 to 25 minutes.
• Remove from oven roll into powdered sugar.

GRAD CAP COOKIES

Steps:

• Cut licorice candy whips into 2-inch pieces, and pull them apart to make small strings. Set aside.
• Place a miniature peanut butter cup upside down on a work surface; top with a dab of frosting. Center a chocolate-covered graham cracker cookie onto the frosting to make a small cap with a mortarboard. Gently press the cookie onto the peanut butter cup.
• Place a small dab of frosting in the center of the graham cracker cookie and attach a red licorice string as a tassel, letting the tassel drape over the edge of the cookie. Place a candy-coated milk chocolate piece onto the center of the cookie over the end of the tassel to make a button.
• Repeat with remaining candies and cookies to make 50 graduation caps with tassels.

CAPPUCCINO COOKIE BALLS

Steps:

• Add 1 tsp. coffee granules to water in medium bowl; stir until dissolved. Add cream cheese, cookie crumbs and 1-1/2 tsp. cinnamon; mix well. Shape into 48 (1-inch) balls.
• Crush remaining coffee granules with back of spoon; stir into melted chocolate.
• Dip cookie balls into melted chocolate mixture, turning to completely coat each ball; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cinnamon.
• Refrigerate 1 hour or until firm.