Italian Snowball Cookies Food

SNOWBALL COOKIES

Steps:

• Heat oven to 325°F.
• Process pecans in food processor until finely chopped. Transfer chopped pecans to bowl; stir in flour and salt. Set aside.
• Cream butter and granulated sugar in medium bowl 2 minutes or until fluffy. Beat in vanilla. Reduce speed to low; add nut mixture. Beat just until dough is combined.
• Working with 1 tablespoon dough, shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Let cookies cool on cookie sheet 5 minutes; transfer to cooling rack to cool completely.
• Place powdered sugar into shallow bowl; roll cooled cookies in sugar to coat. Store in airtight container. If necessary, re-roll cookies in powdered sugar before serving.

SNOWBALL COOKIES

Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Combine flour, walnuts and salt in a small bowl. Set aside.
• Beat butter, vanilla, and powdered sugar with a mixer until creamy.
• Turn the mixer to low and add flour mixture until combined.
• Form dough into 1" balls and place on prepared pan.
• Bake 8-10 minutes or until bottom edges of cookies are lightly browned.
• Cool a few minutes until you're able to handle the cookes. Roll in powdered sugar and place on a rack to cool completely.

ITALIAN SNOWBALL COOKIES

Steps:

• Preheat oven to 350 ° F
• In a food processor, pulse nuts until fine. If you don't have a food processor, chop on a cutting board. Set aside
• Beat together sugar and butter until creamy. Use a hand mixer or beat by hand. Beat in egg and vanilla until uniform and creamy.
• Sift the salt into the flour, and then, one cup at a time, add the flour to the butter mixture and stir by hand. Take your time and let the flour absorb the butter. Add the rest of the flour and continue to mix by hand until uniform. Fold in the nuts. Again, take your time. The dough may seem a bit dry at first, but given a few minutes, the flour will absorb the butter and will make a smooth dough.
• Line a cookie tray with parchment paper or grease with butter. Roll the dough into small balls, about 2/3 inch or 1 heaping teaspoon (20 grams per cookie if using a scale). Place the balls on the cookie tray and bake for 20 minutes until light brown. It will make about 50 cookies.
• Remove cookies from oven and cool until warm. Put the powdered sugar in a bowl and a few at a time, roll the cookies around to coat completely.
• Serve right away or store in an airtight container for up to a week.

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.

SNOWBALL COOKIES (BOXED CAKE MIX!)

Steps:

• HEAT oven to 350°F.
• COMBINE olive oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on ungreased cookie sheet.
• BAKE 8 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to cooling rack. Roll in powdered sugar while still slightly warm.