Chocolate Snowball Cookies Christmas Food

CHOCOLATE SNOWBALLS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.

CHOCOLATE SNOWBALL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.

SNOWBALL COOKIES

Steps:

• Preheat the oven 325 degrees F. Line two large baking sheets with parchment paper.
• Place the nuts in the bowl of a food processor, and process until finely ground or the texture of coarse cornmeal, 10 to 15 seconds. Transfer to a large bowl, and stir in the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then reduce the speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Roll the dough into balls (about 24 dough balls) and place about 1 1/2-inches apart on the prepared baking sheets. Bake until lightly golden and the bottoms begin to brown, 18 minutes.
• Cool the cookies on the baking sheet for 20 minutes. Roll the cookies in the confectioners' sugar just before serving.

CHOCOLATE SNOWBALL COOKIES

Steps:

• In a large bowl or stand mixer, add the brown sugar and butter and cream until light and fluffy. Add the egg, milk and vanilla. Mix until combined.
• In a medium sized bowl add the flour, cocoa, baking soda, baking powder, and salt. Slowly add the mixture to the creamed mixture until incorporated.
• Add walnuts to a food processor and pulse until finely ground. Add the walnuts to the dough and stir until incorporated. Cover the dough and chill overnight.
• Preheat oven to 350 degrees. Shape the dough into 1 inch balls and place on ungreased cookie sheets. Bake for 8-9 minutes or until the tops start to crack. Let cool completely on wire racks. Roll in the powdered sugar.

PEPPERMINT SNOWBALL COOKIES

Steps:

• Preheat oven to 325.
• Cream butter and sugar. Incorporate flour and then add next four ingredients.
• Form one-inch balls and then bake for 25-30 minutes. Remove from oven and coat in powdered sugar while still warm. Let cookies cool, and then coat them in powdered sugar a second time.
• Melt chocolate chips in microwave safe glass bowl by microwaving for one minute, stirring and then microwaving in 30 second increments while stirring between each additional 30 seconds.
• Drizzle chocolate over Snow Ball Cookies and immediately sprinkle with decorating sprinkles. Place in refrigerator for 10 minutes to harden chocolate.

CHOCOLATE SNOWBALL COOKIES RECIPE

Steps:

• In a mixing bowl, combine both flours, cocoa powder and salt. Mix well and keep it aside.
• Combine the unsalted butter, and powdered sugar in a bowl and mix well until it is smooth. Add the vanilla essence and combine it well.
• Add the flour mixture to the butter mixture and combine until everything is combined.
• Make a dough and wrap it with cling film.
• Refrigerate the dough for an hour or until it becomes firm.
• Preheat the oven to 180 degrees C.
• Remove the chilled dough from the refrigerator.
• Roll the dough into 1 inch small balls and place them on a greased or lined baking tray.
• Bake the cookies in the preheated oven for 15 - 18 minutes at 180 degrees C.
• Remove from the oven and cool for about 3 - 5 minutes.
• While cookies are still warm, roll them in powdered sugar.
• Transfer them to a wire rack and let them cool completely. Roll them twice in powdered sugar if needed.
• Store in an airtight container. If you want, sprinkle the top of the cookies with more powdered sugar before serving.

CHOCOLATE SNOWBALLS

Steps:

• In a medium bowl, cream butter and sugar until light and fluffy. Stir in the vanilla. Sift together the flour, salt, and cocoa; stir into the creamed mixture. Mix in the pecans until well blended. Cover, and chill for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets about 2 inches apart.
• Bake for 20 minutes in preheated oven. Roll in confectioners' sugar when cooled.

CHRISTMAS SNOWBALL COOKIES

Steps:

• In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
• In a medium bowl, mix flour and baking powder.
• Add to butter mixture, stir to mix, then beat until well blended.
• Stir in pecans.
• Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
• Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes.
• If baking two sheets at once in one oven, switch their positions halfway through baking.
• Let cookies stand on sheets until cool enough to handle.
• Place remaining 1 1/2 cups powdered sugar in a shallow bowl.
• Roll warm cookies in powdered sugar to coat all over; discard remaining sugar.
• Set cookies on racks to cool completely.

SUGAR FREE KETO CHOCOLATE SNOWBALLS

Steps:

• Place all ingredients into a food processor, except the chocolate chips. Process until combined. Taste batter and adjust sweetness if needed.
• Stir in the chocolate chips. Line a large cookie sheet pan with parchment paper.
• Using a tablespoon or cookie scoop, scoop out batter onto sheet pan. Once you've made 24, roll each mound into a ball.
• Place this sheet pan into the freezer for 1 hour, preferably overnight to avoid flattening when baked.
• When ready to bake, preheat oven to 350 degrees F. Remove from freezer and bake 15 minutes.
• Allow to cool slightly and roll in sugar free confectioners.
• Storage: Place in an air tight container in the fridge for up to a week or place in the freezer for up to a month.

CHOCOLATE SNOWBALL COOKIES RECIPE

Steps:

• Preaheat oven to 350°. Line two cookie sheets with parchment paper.
• Mix butter, 1/2 cup powdered sugar, cocoa, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands.
• Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
• Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy. Remove from oven and cool for 5-10 minutes, until you can handle them. Fill a small bowl with 1 cup powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)

CHOCOLATE-KAHLUA SNOWBALL COOKIES

Steps:

• In medium bowl, mix Kahlua, corn syrup and instant coffee granules until well blended.
• In medium bowl, combine cookie crumbs, powdered sugar and almonds. Mix well.
• Pour coffee mixture over crumb mixture, blending well.
• Shape dough into 1-inch balls.
• Roll each ball in powdered sugar two times, making certain to coat each cookie well.
• Cookies can be stored in an airtight covered container for up to 1 week.

CHOCOLATE SNOWBALL COOKIES - CHRISTMAS

Steps:

• Preheat oven to 325.
• Mix 1 cup confectionary sugar and 1 teaspoon vanilla. Set aside.
• Cream butter until fluffy.
• Beat in evaporated milk and vanilla.
• Add dry ingredients and nuts. Mix well.
• Shape into 1" balls.
• Bake for 15-20 minutes.
• Roll immediately in vanilla and confectionary sugar mixture.
• Let cool.

CHERRY SNOWBALL COOKIES

Steps:

• Beat butter, powdered sugar, and granulated sugar until light and fluffy; about 5 minutes.
• Mix in salt, almond extract, vanilla extract, and cherry extract (if using)
• Drain cherry juice. Chop cherries. Remove as much of the liquid as possible with paper towels. Add to bowl and mix.
• Mix in finely ground pecans.
• Slowly beat in flour, ½ cup at a time until incorporated. Anywhere from 3½-4½ cups. See tip below.TIP: Based on how much cherry juice is added to the cookie batter, the consistency of the dough may change. To fix this, simply add more flour or add a splash of milk is too much flour is added.
• Slowly mix in or stir in chocolate chips.
• Refrigerate dough 30 minutes to 1 hour. This will make the dough easier to work with.
• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Scoop 1½ tbsp dough and roll into a round ball. TIP: If using a cookie scoop and the dough is sticky, dip it in a bowl of powdered sugar between each scoop.
• Place on baking sheet spaced 1-inch apart.
• Bake in oven 15-17 minutes.
• Transfer to a cooling rack and allow to cool for 5 minutes.
• Roll cookies in powdered sugar.TIP: I coat mine a second time after they have completely cooled.
• Store in an air-tight container.