Cream Cheese Snowball 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.

SNOWBALLS

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.

PINEAPPLE COCONUT SNOWBALLS

Steps:

• In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.

NO BAKE CREAM CHEESE & COCONUT SNOWBALLS RECIPE - (4/5)

Steps:

• In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

NO BAKE - CREAM CHEESE, COCONUT, SNOWBALL'S

Steps:

• 1. In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
• 2. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

CREAMY COCONUT SNOWBALLS

Steps:

• Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.

RED VELVET SNOW BALLS

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake tin with liners and set aside.
• Whisk the flour, granulated sugar, cocoa powder, baking powder and salt together in a medium bowl. Mix the buttermilk, coconut oil, vanilla, apple cider vinegar, food coloring and egg in a large bowl. Fold the flour mixture into the buttermilk mixture in two batches until well combined.
• Pour about 1/4 cup batter into each cupcake liner and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• Let cool in the tin on a rack for 10 minutes, then remove the cupcakes to the rack to cool completely, about 1 hour.
• For the filling: Beat together the powdered sugar, cream cheese, butter, cream and salt in a stand mixer fitted with a paddle attachment on low speed until smooth, then turn up to high speed and beat until lightened, a few minutes. Transfer to a piping bag fitted with a 1/2-inch tip.
• Remove the cupcake liners from the cupcakes, then turn them upside down and place them on a parchment-lined sheet pan. Use an apple corer to extract the centers, then fill the centers with the filling. Set aside.
• For the marshmallow: Combine the vanilla and 1/4 cup water in a stand mixer fitted with a whisk attachment. Sprinkle the gelatin over the liquid.
• Meanwhile, stir together the granulated sugar, corn syrup, salt and 1/4 cup water in a small saucepan. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F, then immediately remove it from the heat and bring it over to the mixer.
• Turn the mixer on low speed and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once you have added the entire mixture, gradually increase the speed to high and let it mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula with cooking spray and keep it near the mixer; also prepare a large piping bag fitted with a 5/8-inch round tip. Scrape the marshmallow mixture into the piping bag and secure the end with a twist tie.
• For the assembly: Pour the shredded coconut onto a wide plate.
• Working with a couple of cupcakes at a time, pipe a big blob of marshmallow on top of the cupcakes and use an offset spatula to spread it evenly around the sides. (You want to work with just a few at a time, because the marshmallow firms up quickly!) Cover with coconut. Let set 15 minutes, then enjoy!

SNOW BALLS (OREO BALLS OR OREO TRUFFLES)

Steps:

• Crush the oreos really well and mix with cream cheese (can use blender or mixer.).
• Roll into walnut size balls.
• Chill for at least 1 hour.
• Melt the almond bark in microwave.
• Dip chilled balls into melted almond bark and set up on wax paper.
• You can decorate with drizzles of opposite color almond bark or sprinkles, if desired.
• Keep them refrigerated. Try to share!

PEPPERMINT SNOWBALL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour. Stir in nuts if desired. Knead dough until smooth. If dough is too soft to shape, refrigerate for 15 minutes., In small bowl, beat the cream cheese, sugar, milk, candy and food coloring if desired. Roll tablespoonfuls of dough into balls. Using the end of a wooden spoon handle, make a deep indentation in the center of each. , Fill with 1/4 teaspoon filling. Cover with 1/4 teaspoonfuls of dough; seal and gently reshape into balls. Combine topping ingredients; roll balls in topping. , Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until firm. Roll warm cookies in remaining topping; cool on wire racks.