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.
Nutrition Facts : Calories 170 calories, Carbohydrate 16.7 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 127.4 mg, Sugar 8.3 g
SNOWBALL
I've been making these popular treats for 40 years, much to my family's delight. They look impressive with chocolate and coconut wrapped around a chewy marshmallow center, yet they're surprisingly simple to assemble.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.
Nutrition Facts : Calories 145 calories, Fat 7g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 95mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
SNOWBALL POTATOES (GLUTEN-FREE) REVISED
Snowball potatoes have a thin outer shell, creamy mashed potatoes inside and gooey melted cheese in the center. What a fantastic new way to eat mashed potatoes! I recommend pairing these with a nice beef entree with a buttery vegetable side. i got the idea for this recipe from Ingrid Hoffman's Snowball Potatoes. When I initially posted this recipe, I simply copied Ingrid Hoffman's recipe directions and only updated the ingredients, assuming that I had followed her directions. After a helpful review, however, I made them again and realized I had strayed much more from the original recipe than I thought! I certainly learned my lesson! I have posted a completely rewritten recipe exactly how I make them! (The directions are very long and detailed, but better safe then sorry!)
Provided by Emily Elizabeth
Categories Potato
Time 2h
Yield 26 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Put potatoes in a large pot and fill with water until potatoes are just covered. Add a 1/2 teaspoon of salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes.
- Mash potatoes in a bowl. Add the other tablespoon of salt, butter and milk and continue to mash until blended (add more salt or butter to your taste). Let sit for a few minutes until just cool enough to handle.
- Cut the cheese in 1/2-inch cubes.
- Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.
- Put cornflake crumbs in a small bowl.
- While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into cornflake crumbs and place on cookie sheet. Wash hands and dry after every third ball so the potatoes will form evenly and not stick to the cornflake crumbs in your hand. Quantity should make about 10 balls.
- Bake for 20 to 25 minutes, serve immediately.
Nutrition Facts : Calories 75, Fat 2.1, SaturatedFat 1.3, Cholesterol 5.3, Sodium 369.6, Carbohydrate 12, Fiber 1.4, Sugar 0.6, Protein 2.2
SNOWBALL POTATOES
Provided by Ingrid Hoffmann
Categories side-dish
Time 1h28m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Put potatoes in a large pot and fill with water until potatoes are just covered. Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes.
- Press potatoes through a potato ricer or pulse in a bowl with an immersion hand blender until they are mashed. Let sit for a few minutes until just cool enough to handle.
- Cut the white cheese in 1/2-inch cubes.
- Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.
- Put bread crumbs in a small bowl.
- While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet. Wash hands and dry after every third ball so the potatoes will form evenly and not stick to the bread crumbs in your hand. Quantity should make about 10 balls.
- Bake for 20 to 25 minutes, serve immediately.
CHRISTMAS SNOWBALL COOKIES
Most people refer to these delicious cookies as Mexican Wedding Cakes. Since my children were young, we have always refered to them as Christmas Snowballs because they look just like snowballs covered in powdered sugar!
Provided by Bev I Am
Categories Dessert
Time 45m
Yield 28 cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 151.8, Fat 9.5, SaturatedFat 4.4, Cholesterol 17.4, Sodium 61.5, Carbohydrate 16, Fiber 0.6, Sugar 8.6, Protein 1.4
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