CHERRY SNOWBALLS
A juicy maraschino cherry is the secret center tucked inside these special cookies. My mom was inspired to create this by a recipe she clipped out of a newspaper more than 30 years ago. -Evy Adams, West Seneca, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. , Shape 1 tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are browned, 18-20 minutes. Remove to wire racks to cool. , Stir together confectioners' sugar and enough milk to reach a smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 174 calories, Fat 9g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 102mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY-ALMOND SNOWBALLS
Provided by Food Network Kitchen
Time 1h50m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake until slightly darkened, about 10 minutes; let cool completely. Transfer to a food processor and pulse until finely ground. Add the flour and pulse to combine.
- Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add 1/2 cup confectioners' sugar, the vanilla and almond extracts, and salt and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Cover and refrigerate until slightly firm, about 30 minutes.
- Meanwhile, combine the dried cherries, amaretto and 1 tablespoon water in a small microwave-safe bowl and microwave 30 seconds; set aside until the cherries are plump, about 20 minutes.
- Scoop out a tablespoonful of dough, press a dried cherry into the center, then shape the dough into a ball, enclosing the cherry. Repeat with the remaining dough and cherries and arrange about 1 inch apart on 2 ungreased baking sheets. Bake, switching the position of the pans halfway through, until lightly golden on the bottom, 15 to 20 minutes. Put the remaining 1 cup confectioners' sugar in a large shallow bowl. Let the cookies cool 5 minutes on the baking sheets, then carefully transfer to the bowl with the sugar and gently toss. Transfer to racks to cool completely, then toss in the sugar again.
CHERRY SNOWBALL COOKIES
"These simple cookies have a delicate buttery flavor complemented by the cherry surprise in the center," notes Joy Schuster of Glentana, Montana. "They've become a holiday favorite for my family."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy; gradually add flour and mix well. , Shape a tablespoonful of dough around each cherry, forming a ball. Place 1 in. apart on ungreased baking sheets., Bake at 325° for 18-20 minutes or until the bottoms are browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 99 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 62mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY SNOWBALLS
My mom made these every Christmas and we SO looked forward to them. The dough is almost like a shortbread and kind of melts in your mouth. I often make a double batch, using half red cherries and half green. Enjoy!
Provided by Just Call Me Martha
Categories Dessert
Time 35m
Yield 30 snowballs (approx), 30 serving(s)
Number Of Ingredients 8
Steps:
- Blend together butter, 1/2 cup icing sugar and vanilla.
- Then add flour, salt and chopped pecans.
- Mix well to form a dough.
- Chill dough thoroughly.
- Drain candied cherries well.
- Form dough around each cherry to form a small ball.
- Bake at 400 for 10- 15 minutes.
- (Dough should not brown).
- Roll in icing sugar while warm and again when cool.
CHERRY SNOWBALLS
These simple cookies have a delicate buttery flavor complemented by the cherry surprise in the center.
Provided by looneytunesfan
Categories Dessert
Time 35m
Yield 30 cookies
Number Of Ingredients 5
Steps:
- In a mixing bowl, cream butter and confectioners' sugar; gradually add flour. Shape a tablespoonful of dough around each cherry, forming a ball. Place 1 inches apart on ungreased baking sheets.
- Bake at 325° for 18-20 minutes or until the bottoms are browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
JAM FILLED PECAN SNOWBALLS
Steps:
- HEAT oven to 350 degrees F. Place pecans, 1/2 cup powdered sugar and salt in bowl of food processor fitted with metal blade. Pulse machine on and off to break up nuts, then process until nuts are finely ground. Add butter a few pieces at a time, pulsing on and off to incorporate, then process until mixture is smooth; pulse in vanilla. Add flour and pulse machine on and off until incorporated, scraping the dough down once or twice. Process until the dough begins to form a ball.
- REMOVE dough from machine, form into a very flat disc, wrap in plastic wrap and refrigerate at least 2 hours or until firm enough to roll into balls. Dough may be refrigerated overnight.**
- LINE two rimmed jelly-roll pans with parchment paper. Roll dough between lightly floured palms into 1-inch balls and place on prepared cookie sheets 2-inches apart. Make an indentation with your thumb or finger in center of each cookie to make a deep well, going about three-quarters of the way down into the cookie. If cracks form, simply press any cracks together.
- BAKE 13 to 15 minutes or until light golden brown on the bottoms and around the edges. Place cookie sheets on cooling racks; sift remaining 1 1/2 cups powdered sugar over warm cookies. Immediately fill the indentations with jelly and allow to cool completely.
- *To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
- **You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding
- Cookies may be stored at room temperature in an airtight container for up to 2 weeks; these are best stored in single layers separated by waxed or parchment paper.
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