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.
LEMON SNOWDROP COOKIES
Make and share this Lemon Snowdrop Cookies recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 38m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- In a small saucepan, combine sugar, egg, lemon zest, juice and butter for filliing. Cook over medium heat, stirring constantly, for 10 minutes, or until mixture begins to thicken. Set aside to cool.
- In a mixing bowl, combine butter, sugar, lemon zest and juice for cookies, beating at medium speed with an electric mixer until creamy. Add flour and salt, beating until combinrd.
- Using a 1 teaspoons measure, roll dough into balls.
- Place on parchment lined baking sheets and flatten slightly.
- Bake at 400 degrees for 6-8 minutes. Cool.
- Spread half of cookies with filling. Top with remaining cookies.
- Roll in powdered sugar.
Nutrition Facts : Calories 147.1, Fat 8.7, SaturatedFat 5.4, Cholesterol 31.1, Sodium 87, Carbohydrate 16.2, Fiber 0.3, Sugar 8.1, Protein 1.4
CHRISTMAS SNOW DROP COOKIES
From "Pots & Pipkins," which is older than my daughter and from Virginia. A Christmas must have for this family...similar to a Mexican wedding cookie or a pecan sandy. We prefer the almonds (I have used both slivered and whole) to save the pecans for other Christmas desserts!
Provided by Janet Musgrove
Categories Dessert
Time 45m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Mix in order given.
- Roll into small balls, about 48, and place on lightly greased cookie sheet or parchment paper.
- Bake at 300 for 30 to 40 minutes.
- Remove from oven to cool.
- Cookies should not be brown but a very light tan.
- Roll in powdered sugar while still warm.
- Roll in powdered sugar again when cool.
- Store in an air tight container.
Nutrition Facts : Calories 74.1, Fat 5.6, SaturatedFat 1.9, Cholesterol 5.1, Sodium 23.5, Carbohydrate 5, Fiber 0.5, Sugar 0.7, Protein 1.2
CHRISTMAS SNOWBALL COOKIES
Most people refer to these delicious cookies as Mexican Wedding Cakes. Since my children were young, we have always refered to them as Christmas Snowballs because they look just like snowballs covered in powdered sugar!
Provided by Bev I Am
Categories Dessert
Time 45m
Yield 28 cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 151.8, Fat 9.5, SaturatedFat 4.4, Cholesterol 17.4, Sodium 61.5, Carbohydrate 16, Fiber 0.6, Sugar 8.6, Protein 1.4
WHITE CHOCOLATE-PEPPERMINT DROPS
Provided by Food Network Kitchen
Time 2h10m
Yield about 18 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Place one-third of the white chocolate in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Set aside to cool slightly. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the melted white chocolate until smooth, then beat in the egg and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined. Beat in half of the remaining chopped white chocolate. Roll heaping tablespoonfuls of dough into balls and arrange about 2 inches apart on the prepared baking sheets. Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30-second intervals, stirring, until melted; stir in the heavy cream, and peppermint extract to taste. Dip the tops of the cookies in the glaze and return to the rack. Sprinkle with the crushed candy cane and let set, about 1 hour.
- Photograph by Johnny Miller
BROWNIE MIX COOKIES
Made from only four ingredients, these cookies are chocolatey, fudgy and pleasing for brownie and cookie lovers alike. Add crushed candy canes to dress them up for the holiday
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Stir together the brownie mix, butter and egg in a large bowl until smooth and combined, then fold in the chocolate chunks.
- Scoop 24 balls of dough (about 2 tablespoons each) onto the prepared baking sheets. Use the palm of your hand to gently press each ball into a thick disk. Bake until the cookies spread and the edges are just set, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
CHRISTMAS CHERRIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h50m
Yield 32 to 36 cookies
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Add the vanilla, egg yolks, lemon zest and juice and orange zest and mix until combined. Use a rubber spatula to scrape the bowl, then mix again. Add the sifted flour and mix until combined. Transfer the dough to a resealable plastic bag and refrigerate until firm, at least 1 hour.
- When ready to make the cookies, preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Cut about 18 candied cherries in half.
- Roll the dough into small balls and set on the prepared baking sheets. Gently press 1 cherry half cut-side down into each ball. Bake about 20 minutes, removing the cookies from the oven before they brown. Cool on a wire rack.
ALMOND SNOWBALL COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield about 30 cookies
Number Of Ingredients 8
Steps:
- Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.
LEMON SNOWDROPS
I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. -Bernice Martinoni, Petaluma, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely., For filling, whisk together egg, sugar, lemon zest and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour., To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator. Freeze option: Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
Nutrition Facts : Calories 147 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 94mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
SNOWBALLS II
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
- Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 13 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 64 mg, Sugar 4.7 g
GUMDROP COOKIES
These fun cookies are chock-full of chewy gumdrops. I use red and green ones at Christmas, black and orange for Halloween and pastel shades for Easter. I've made this recipe for years and find that kids really get a kick out of the cookies with a candy surprise inside! -Carolyn Stromberg, Wever, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cream shortening and 3/4 cup sugar until light and fluffy. Beat in almond extract. In another bowl, whisk flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in gumdrops. , In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into dough., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 12-15 minutes. Cool 1 minute before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 102 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT SNOWBALLS
Make and share this Coconut Snowballs recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 40m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Grind 1/2 cup of the coconut in food processor.
- Chop remaining coconut and set aside.
- Add flour, 1/4 cup of the confectioners' sugar and the salt.
- Pulse to blend.
- Add butter and vanilla; pulse until dough comes together.
- Heat oven to 350 degrees.
- Roll dough into 1-inch balls.
- Place dough balls 1 inch apart on an ungreased baking sheet.
- Bake cookies until firm but tender, 15 minutes.
- Remove to rack, let cool completely.
- In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
- Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
- Dip in chopped coconut and set aside for glaze to dry.
Nutrition Facts : Calories 89.2, Fat 4.3, SaturatedFat 3.1, Cholesterol 7.8, Sodium 11.1, Carbohydrate 12.1, Fiber 0.3, Sugar 7.8, Protein 0.7
FROSTED BUTTER COOKIES
"These cookies melt in your mouth...even when they're not frosted," writes Sharon Pickerd from her home in Sparta, Michigan. "The recipe was handed down years ago from a cousin who tasted the golden treats at a children's fund-raiser."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in flour.Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., Tint frosting with food coloring if desired. Frost cookies. Decorate as desired.
Nutrition Facts :
SNOWFLAKE COOKIES
This is my mom's Christmas cookie recipe that the kids and I have made for years. Great fun to make and decorate.
Provided by Patty Morris
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, cream the shortening with the sugar. Add the eggs and vanilla and mix well. Sift the flour and salt into the creamed mixture and stir in gradually. Chill dough for at least one hour.
- Roll the chilled dough out to 1/8 inch thick and cut into desired shapes. Bake on an ungreased baking sheet for 6 to 8 minutes. Allow cookies to cool before decorating.
Nutrition Facts : Calories 408.9 calories, Carbohydrate 54.9 g, Cholesterol 46.5 mg, Fat 18.7 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 4.7 g, Sodium 309 mg, Sugar 25.2 g
ORANGE GINGER COOKIES
Make and share this Orange Ginger Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 3h10m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Cream together butter and sugar.
- Add egg and mix well.
- Add grated peel and molasses and mix again.
- Stir together dry ingredients and add to butter mixture, stirring well.
- Wrap up dough and chill for several hours or overnight.
- Roll dough very thin and cut out cookies with cookie cutters.
- Bake on greased cookie sheets at 375°F for 8 to 10 minutes.
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