ORANGE SNOWBALL COOKIES
A fast, simple, and delicious holiday cookie
Provided by Dan from Platter Talk
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 °F.
- Using bowl mixer, combine butter and powdered sugar until creamed together.
- Next, add 1 tablespoon of orange peel, reserving the remaining.
- Mix in orange juice, then gradually add flour and mix until well incorporated.
- Roll dough into small (golf ball size) rounds and place on non-greased baking sheet, about 2 inches apart.
- Bake for 20 minutes or until firm.
- While cookies are baking, combine granulated sugar and remaining orange peel, place in small food processor and incorporate fully. If you don't have a food processor, mix the two together in a small bowl.
- When the cookies are finished baking, allow to cool for a few minutes on the baking sheet. While cookies are still warm, roll them in the sugar and orange peel mixture.
- Garnish with optional edible glitter and/or some orange zest.
Nutrition Facts : Calories 141 kcal, Carbohydrate 20 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 54 mg, Sugar 10 g, ServingSize 1 serving
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.
ORANGE CLOVE SNOWBALL COOKIES
Make and share this Orange Clove Snowball Cookies recipe from Food.com.
Provided by swissms
Categories Dessert
Time 12m
Yield 2-3 dozen, 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and confectioners' sugar. Beat in orange zest, ground cloves, ground almonds, cornstarch and salt.
- Slowly blend in the flour with the mixer on low speed until all of the flour has been incorporated and the dough comes together.
- Shape dough into 1-inch balls and place on prepared baking sheet. Bake for 12-15 minutes, until the edges of the cookies just start to brown.
- Cool on baking sheet for 5 minutes.
- Sift 1/2 cup confectioners' sugar onto a plate. Dip the bottom of each cookie into the confectioners' sugar, then place on a wire rack. Dust tops of cookies thoroughly with remaining confectioners sugar, using more sugar if necessary.
Nutrition Facts : Calories 287.4, Fat 16.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 158.3, Carbohydrate 32.7, Fiber 0.9, Sugar 14.8, Protein 2.8
SNOWBALL COOKIES
Get the kids to help roll the dough into its snowball-like shape to make these Christmas biscuits. Nutty and zesty, they're sure to be a family favourite
Provided by Cate Dixon
Time 25m
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a large baking tray with baking parchment. Tip the pecans into a food processor and blitz until they resemble a rough powder. Tip into a bowl and stir in the flour.
- In a separate bowl, beat the butter, caster sugar and orange zest together with an electric whisk until pale and fluffy. Add the flour and pecan mix and stir with a wooden spoon until everything comes together in a rough dough. Shape into 10 even-sized balls and put on the tray.
- Bake for 15 mins until set but the top is still pale in colour. Leave to cool on the tray for 5 mins, then, once cool enough to handle, gently roll the balls in the icing sugar and return to the tray. Leave to cool completely. Will keep in an airtight container for up to five days. Dust with more icing sugar just before serving.
Nutrition Facts : Calories 158 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
HOLIDAY SNOWBALL COOKIES
I found this recipe in the Very Best Cooking Magazine. I'm posting it for safe keeping. UPDATE: These are a soft, delicious cookie!
Provided by katie in the UP
Categories Dessert
Time 22m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- PREHEAT oven to 375°F.
- BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy.
- Gradually beat in flour; stir in Shapes & Morsels and nuts.
- Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
- BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.
Nutrition Facts : Calories 1150.2, Fat 78.8, SaturatedFat 45.1, Cholesterol 183, Sodium 898, Carbohydrate 98.8, Fiber 4.1, Sugar 23.5, Protein 13.4
A BIG DOSE OF LIME SNOWBALL COOKIES
Uses fresh lime juice and lime oil. If you cannot find lime oil, add more juice or zest. From Bon Appetit December 2005. These will disappear from your Holiday cookie tray!
Provided by COOKGIRl
Categories Dessert
Time 38m
Yield 2 1/2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl combine the flour and cornstarch and blend well. Set aside.
- In a larger mixing bowl, using electric mixer, beat the butter and 1/2 cup confectioner's sugar until light and fluffy.
- Mix in the fresh lime juice, lime zest, and lime oil if using.
- Beat in the flour mixture until smooth.
- Refrigerate cookie dough until just firm, approximately 45 minutes.
- Line two aluminum baking sheets with parchment paper.
- Butter a measuring spoon and measure out a scant 1 tablespoon of the dough. Form into balls and place on the prepared baking sheets. Space the cookies 1" apart.
- Bake cookies for about 23 minutes or until browned on bottom and golden brown on top. Transfer the baking sheets to counter, and immediately sift with the remaining confectioner's sugar.
- Cool the cookies completely on baking sheet.
- Yield is estimated.
Nutrition Facts : Calories 1117.8, Fat 74.4, SaturatedFat 46.8, Cholesterol 195.2, Sodium 14.5, Carbohydrate 105.6, Fiber 2.3, Sugar 23.9, Protein 8.6
ORANGE-CLOVE POMANDERS
Pomanders were originally metal or ivory filigree balls filled with spices fixed with ambergris, hence the name (from the French "pomme d'ambre", or apple of ambergris). Having a bowl of these fragrant oranges (or lemons) near an entryway or on a kitchen table is one of my favorite and easiest holiday decorating traditions. Prep time depends on how the size of the fruit; the smaller, the quicker it will harden and dry. P.S. - don't eat 'em - they're just for fragrance!
Provided by EdsGirlAngie
Categories Household Cleaner
Time P14D
Yield 6 pomanders
Number Of Ingredients 8
Steps:
- Combine the spice mix ingredients.
- Wash oranges.
- Insert cloves into oranges in a decorative pattern (stripes, swirls, whatever strikes your fancy!).
- Roll cloved oranges in the spice mixture within 24 hours and set in a warm place to dry, turning fruit daily.
- Drying takes from two weeks to possibly a month.
- Pomanders are completely dry when they are hard.
- Remove pomanders from the spice mix, dust off a little, and tie with decorative ribbons. Set out in a bowl, or you can use as Christmas ornaments.
Nutrition Facts : Calories 104.4, Fat 2.1, SaturatedFat 0.9, Sodium 13.8, Carbohydrate 24.2, Fiber 8, Sugar 13.1, Protein 1.9
ALMOND SNOWBALL COOKIES
Make and share this Almond Snowball Cookies recipe from Food.com.
Provided by Mary in LA.
Categories Dessert
Time 30m
Yield 24 serving(s)
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 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 and 1/2 inches wide.
- Wrap and refrigerate for 30 minutes.
- Preheat the oven to 325 degrees.
- 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 prepated baking sheets 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 confectioner's sugar until evenly coated.
- Return to rack, cool to room temperature and then toss again in the con- fectioners sugar.
ORANGE SNOWBALLS - DEE DEE'S
These quick and easy "Orange Snowballs" are a beautiful winter candy/cookie with a refreshing orange flavor and a coating of shredded coconut. This is one of my favorite Christmas Cookies!
Provided by Diane Atherton
Categories Candies
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, mix together the wafer crumbs, melted butter, powdered sugar, orange juice concentrate, and chopped nuts. Stir until the mixture is well-combined. If it is too soft to roll into balls, refrigerate for 30 minutes or until firm enough to shape.
- 2. Using a teaspoon, roll the candy into small balls between your palms and place them on a baking sheet covered with foil.
- 3. In a small bowl, blend together the 1 cup of powdered sugar and 1 1/2 Tbsp orange juice with a handheld electric mixer. It should be fluid but not too runny; adjust the amount of sugar or juice as necessary to get a good dipping consistency.
- 4. Dip a ball in the sugar-juice mixture until it is well-coated, then roll it in the shredded coconut. Replace the ball on the baking sheet and repeat with remaining cookie/candy.
- 5. Refrigerate the balls to set them, then store them in an airtight container in the refrigerator.
- 6. NOTE: To crush the wafers, you can either use a blender or food processor, or place them in a large Ziploc bag and crush them with a rolling pin. Be sure that the cookies are in small crumbs, not large chunks.
NESTLE CRUNCH SNOWBALL COOKIES
Buttery shortbread balls studded with bits of Nestle Crunch bars and blanketed in powdered sugar...yum! Recipe from a Christmas link; haven't tried this yet. *yield and times are just assumptions.*
Provided by JamesDeansGirl
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 375*F.
- Cream together the butter, 3/4 cup of the powdered sugar, and the salt until fluffy; blend in the vanilla.
- Gradually beat in the flour, blending just until combined; stir in the Crunch bits.
- Shape dough into 1 1/4" balls; place 1" apart on ungreased cookie sheets.
- Bake 10-12 minutes, or until cookies are set and bottoms are lightly browned.
- Sift the 1/4 cup powdered sugar over the hot cookies; cool on baking sheets 10 minutes.
- Carefully transfer cookies to wire racks and cool completely.
- Dust with additional powdered sugar, if desired. Store in airtight containers.
Nutrition Facts : Calories 1449.8, Fat 89.3, SaturatedFat 55.8, Cholesterol 192.7, Sodium 1012.9, Carbohydrate 151.8, Fiber 4, Sugar 71, Protein 14.1
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3.8/5 (5)Total Time 40 minsServings 48Calories 76 per serving
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in orange juice until combined. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in the 1 tablespoon orange peel and remaining flour.
- Bake in a 325 degree F oven for 15 minutes or until bottoms are lightly browned. Cool on cookie sheet for 5 minutes.
- Meanwhile in a food processor or a blender container combine the 3/4 cup granulated sugar and the 2 teaspoons orange peel. Cover and process or blend until mixture is combined. Stir in edible glitter, if desired. Roll the baked cookies, still slightly warm, in the sugar mixture. Transfer cookies to a wire rack; cool. Makes 48 cookies.
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