DIRTY SNOWBALLS
Dirty Snowballs are soft-baked gluten free cookies with a nutty interior and a generous coating of powdered sugar.
Provided by Shay
Categories Dessert
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Using a mixer, combine the cold butter and ¾ cup powdered sugar.
- Add eggs and almond liqueur or vanilla, mixing to combine.
- Add the flour, then the almond flour, then the pecans and salt a little at a time so that it doesn't create a cloud of flour. Mix well to combine. Refrigerate your dough for about an hour.
- Using a small cookie scoop or a measuring tablespoon scoop the cold dough and roll into a ball, place onto the lined cookie sheet.
- Bake for approximately 10-14 minutes, depending on how large your snowballs are. They will still be somewhat soft to the touch (but not doughy) and will not be browned on top at all when they are done. The bottom may be lightly browned. Remove from the oven and let cool completely on the cookie sheet.
- Once they cookies are completely cool, put 1 cup of powdered sugar in a bowl and roll the cookies in the sugar to coat them evenly. Then they are ready to devour!
Nutrition Facts : Calories 167 kcal, Carbohydrate 15 g, Protein 3 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 28 mg, Sodium 100 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 4 g, ServingSize 1 serving
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.
DIRTY SNOWBALL
Coffee, creme de menthe and Irish cream mingle in this shot that tastes like a chocolate mint candy.
Provided by embrcd
Categories Drinks Recipes Shot Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- In a shot glass, combine the coffee liqueur, creme de menthe, and Irish cream liqueur. Drink all at once.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 19.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.2 mg, Sugar 11.9 g
DIRTY SNOWBALLS
I love this candy and make it every Christmas. If you are lucky enough to live near a Trader Joe's, their Candy Cane Joe-Joes in place of the Oreos are also a tasty change up.
Provided by quirkycook
Categories Candy
Time 1h40m
Yield 4 dozen snowballs
Number Of Ingredients 3
Steps:
- Combine cream cheese and cookie crumbs. I use my hands for this. Mess, but easier than trying to use a spoon.
- Let mixture cool in the fridge for 30 minutes.
- Roll mixture into bite size balls and freeze for one hour.
- Melt almond bark in a double boiler.
- Dip frozen balls into almond bark and place on wax paper lined cookie sheet. Freeze until bark is hardened.
Nutrition Facts : Calories 726.8, Fat 41.4, SaturatedFat 16.6, Cholesterol 62.4, Sodium 716, Carbohydrate 82.8, Fiber 3.3, Sugar 46.2, Protein 10.3
STRAWBERRY SNOWBALL COOKIES
I love to enjoy a couple of these rose-tinged cookies with a cup of tea. I make the sweet pink sugar dust by pulsing freeze-dried strawberries with powdered sugar. For a less dense cookie, you can make them half as big.
Provided by Kardea Brown
Categories dessert
Time 1h55m
Yield about 2 dozen cookies
Number Of Ingredients 7
Steps:
- For the cookies: Beat the butter and powdered sugar with an electric mixer at medium speed until creamy. Beat in the vanilla. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until combined. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Scoop the dough into 1-inch balls using a cookie scoop and place 2 inches apart on parchment paper-lined baking sheets. Bake the cookies until golden brown on the bottoms, 13 to 15 minutes.
- For the strawberry sugar dust: Meanwhile, pulse the strawberries in a food processor until it forms a powder. Add the powdered sugar and pulse until combined.
- Roll the warm cookies in the strawberry powdered sugar and transfer to wire racks to cool. Roll in the strawberry powdered sugar again, if necessary, after cooled.
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