Snow Covered Cookies Food

SNOW-COVERED COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, pecans, chocolate, cinnamon and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. , Drizzle or spread candy coating over cookies; let stand until set.

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.

ALMOND SNOWBALL COOKIES

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.

CHOCOLATE COVERED SNOW PEAKS

Steps:

• Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
• In the bowl of an electric mixer, beat the egg whites on medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn up the speed to medium, beating until just fluffy. Add the sugar gradually, while whisking, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, 5 to 7 minutes.
• Place the meringue into a piping bag with a medium-size round tip attached. Pipe 48 bite-size tear-drop-shaped meringues onto the sheets and place in the oven. Bake for 1 hour undisturbed, and then turn off the heat and leave in the oven overnight to really dry out.
• Melt the chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drip off before placing on a baking sheet lined with wax paper. Allow to set at room temperature; do not put in the fridge. Once set, store in an airtight container.

SNOW-COVERED COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, pecans, chocolate, cinnamon and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
• Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
• Drizzle or spread candy coating over cookies; let stand until set.

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.

CHOCOLATE COVERED SNOW PEAKS

Steps:

• 1. PREHEAT oven to 225F and line 2 baking sheets with parchment paper.
• 2. IN the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.
• 3. PLACE meringue mixture into a decorating bag with a medium-size nozzle attached. Pip 24 bite-size "kiss"-shape meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.
• 4. MELT chocolate over a double-boiler or in the microwave on medium power for 30 second. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop of before placing on the cookie sheet lined with wax paper. Allow to set at room temperature - do not put in the fridge. Once set, store in an airtight container.

COCONUT SNOWBALLS

Steps:

• Grind 1/2 cup of the coconut in food processor.
• Chop remaining coconut and set aside.
• Add flour, 1/4 cup of the confectioners' sugar and the salt.
• Pulse to blend.
• Add butter and vanilla; pulse until dough comes together.
• Heat oven to 350 degrees.
• Roll dough into 1-inch balls.
• Place dough balls 1 inch apart on an ungreased baking sheet.
• Bake cookies until firm but tender, 15 minutes.
• Remove to rack, let cool completely.
• In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
• Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
• Dip in chopped coconut and set aside for glaze to dry.

CHOCOLATE-COVERED OREO® SNOWMAN COOKIES

Steps:

• Empty 1 bag white candy melts into a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir and continue to microwave in 15- to 30-second intervals until candy is almost completely melted. Let sit for about 1 minute and stir until smooth. Set the second bag of white candy melts aside.
• Dunk a cookie in the white melted candy. Use a fork to turn it over to ensure it's completely coated on all sides. Transfer to a parchment-lined baking sheet. Place 2 sprinkles in the middle for eyes. Place 1 half of a Tic Tac® under the eyes for a nose. Place 4 more sprinkles in a semi circle on the bottom for the mouth. Repeat for remaining cookies, melting the second bag of white candy melt as needed.
• Place the baking sheet in a cool, dry area for about 25 minutes so candy coating can harden. Do not place in the freezer or the snowmen will sweat.
• Melt the red candy melts as in step 2.
• Cut any excess chocolate off around each cookie. Dip the top part of each cookie in the red melted candy to make a hat and add an M&M® for a design. Place on a new parchment-lined baking sheet and allow to harden, about 25 minutes. Cut off any excess chocolate before serving.

SNOW-COVERED CRESCENTS

Steps:

• In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour, oats, almonds and salt; gradually add to the creamed mixture. Roll level tablespoonfuls of dough into ropes. Place 2 in. apart on ungreased baking sheets and curve into crescents. Bake at 325° for 14-16 minutes or until lightly browned. Remove to wire racks to cool; roll in additional confectioners' sugar.

CHOCOLATE-ESPRESSO SNOWCAPS

Steps:

• In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
• Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

CHRISTMAS SNOWBALL COOKIES

Steps:

• In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
• In a medium bowl, mix flour and baking powder.
• Add to butter mixture, stir to mix, then beat until well blended.
• Stir in pecans.
• Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
• Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes.
• If baking two sheets at once in one oven, switch their positions halfway through baking.
• Let cookies stand on sheets until cool enough to handle.
• Place remaining 1 1/2 cups powdered sugar in a shallow bowl.
• Roll warm cookies in powdered sugar to coat all over; discard remaining sugar.
• Set cookies on racks to cool completely.

SNOW COVERED CRUNCH BARS

Steps:

• Heat oven to 375°F. Spray 13x9-inch baking pan with cooking spray. In large bowl, stir cookie mix, 1/2 cup butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 12 minutes or until edges are light golden brown. Cool 15 minutes.
• In large microwavable bowl, microwave chocolate chips and the remaining 1/2 cup butter on High about 1 1/2 minutes, stirring after 1 minute, until melted and smooth. Add peanut butter; mix until well blended.
• Place cereal in 1-gallon resealable food-storage plastic bag. Using your hands, gently break cereal into small pieces. Gently stir cereal into chocolate mixture until cereal is coated. Spread cereal mixture evenly over cookie crust; gently press. Sprinkle with powdered sugar. Refrigerate about 1 hour or until bars are set. For bars, cut into 6 rows by 6 rows. Store covered at room temperature.

SNOW-COVERED ALMOND CRESCENT COOKIES

Steps:

• Beat first 5 ingredients in large bowl with mixer until well blended. Add flour and baking soda; mix well. Stir in nuts. Refrigerate 30 min.
• Heat oven to 350°F. Roll dough into 60 (1-inch) balls; shape each into crescent shape. Place, 2 inches apart, on baking sheets. Flatten slightly.
• Bake 10 to 12 min. or until lightly browned. Cool 3 min. on baking sheets; transfer to wire racks. Sprinkle with powdered sugar; cool completely.