Orange Snowballs Dee Dees Food

ORANGE SNOWBALL COOKIES

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.

NUTTY ORANGE SNOWBALLS

Steps:

• In a large bowl, cream butter and 3/4 cup confectioners' sugar until light and fluffy. Beat in orange zest and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape into 3/4-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely., Place remaining confectioners' sugar in a large resealable plastic bag. Add cookies, a few at a time, and shake to coat. Store in an airtight container.

ORANGE SNOWBALLS - DEE DEE'S

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.