Cashew Snowballs Food

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SNOWBALLS



Snowballs image

These nut and butter cookie with a sugar coating are great for the holidays when sampling lots of cookies. Just pop one in your mouth and enjoy!

Provided by Earla Taylor

Categories     Desserts     Cookies

Time 55m

Yield 24

Number Of Ingredients 7

1 cup butter
½ cup white sugar
1 tablespoon vanilla extract
2 cups sifted all-purpose flour
¾ teaspoon salt
1 cup chopped pecans
¾ cup sifted confectioners' sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
  • Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
  • Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.

Nutrition Facts : Calories 170 calories, Carbohydrate 16.7 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 127.4 mg, Sugar 8.3 g

CASHEW SNOWBALLS



Cashew Snowballs image

These are very similar to those "butterball" Christmas cookies that I always remember around the holidays. However, these use CASHEWS, which really add a wonderful flavor! I made these for Christmas cookies in 2003, and they were, by far, everyone's favorite!

Provided by Kozmic Blues

Categories     Dessert

Time 50m

Yield 36 cookies

Number Of Ingredients 6

9 ounces unsalted butter, softened
1/2 cup confectioners' sugar, plus more for rolling
1 1/2 teaspoons pure vanilla extract
2 cups flour
2 1/2 cups unsalted cashews, finely ground (11 oz)
1/2 teaspoon salt

Steps:

  • Preheat oven to 375.
  • Line 2 large baking sheets with parchment paper.
  • In a large bowl, beat the butter with ½ cup of the confectioners' sugar with hand mixer at medium speed until creamy.
  • Add the vanilla extract.
  • Slowly beat in the flour, roasted cashews and salt until well combined.
  • Divide the dough into 4 equal parts and shape into 1" logs.
  • Wrap logs in plastic wrap and refrigerate until firm, at least ½ hour.
  • Cut 1" pieces off of the refrigerated logs, and roll into balls.
  • Place balls about ¾" apart on parchment lined sheets (should be about 3 cookie sheets worth) Bake cookies in oven for about 20 minutes, or until golden.
  • Fill a shallow bow or pie plate with 2 cups of confectioners' sugar.
  • Immediately roll the hot cookies in the sugar to coat, a few at a time.
  • Place on racks to cool.
  • Once cookies are cooled, re-roll them again in confectioners' sugar, so coating looks nice and white and even!
  • Cookies can be stored in airtight container for about 1 week, or frozen for up to one month.

TRIPLE NUT SNOWBALLS



Triple Nut Snowballs image

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

1 cup plus 2 tablespoons unsalted butter, softened
1/2 cup plus 2 cups confectioners' sugar, divided
1-1/2 teaspoons almond extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted cashews
1 cup macadamia nuts
1 cup pecan halves

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.

SNOWBALL TRUFFLES



Snowball Truffles image

These five-ingredient truffles couldn't be more festive! Coconut flakes and white chocolate give the treats that winter wonderland look.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Yield Makes 24

Number Of Ingredients 5

1/2 cup roasted unsalted cashews
1/2 cup unsweetened shredded coconut, plus more for rolling
7 ounces white chocolate, coarsely chopped, plus more, melted, for rolling
1/2 cup heavy cream
Pinch of kosher salt

Steps:

  • Pulse cashews and coconut in a food processor until finely ground. Add chocolate; pulse just to combine.
  • In a small saucepan, heat cream with salt until simmering. Pour hot cream mixture into food processor; pulse until well combined and chocolate is melted. Transfer mixture to a shallow bowl and refrigerate until set, at least 1 hour and, covered in plastic, up to 2 days.
  • Scoop chilled mixture, 2 teaspoons at a time (use a 1 3/8-inch or other small scoop, if you have one), onto parchment-lined baking sheets. Roll into balls. Refrigerate 30 minutes.
  • Place more coconut in a shallow dish. Place some of melted chocolate in the palm of your hand; roll a truffle in the melted chocolate to generously coat, then roll in coconut, pressing gently to adhere. Repeat with remaining balls. Refrigerate 1 hour, then transfer to an airtight container, stacking truffles no more than 2 to 3 high, and refrigerate up to 2 weeks. Bring to room temperature just before serving.

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