Snowball Food

SNOWBALLS

Steps:

• Place cereal and prunes in a food processor or blender; cover and process until cereal is crumbled. Add raisins, apricots and pecans; process until finely chopped. , Shape in 1-in. balls; roll in confectioners' sugar. Store in an airtight container in the refrigerator. Roll in sugar before serving.

SNOWBALL

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.

SNOWBALL COOKIES

Steps:

• Preheat the oven 325 degrees F. Line two large baking sheets with parchment paper.
• Place the nuts in the bowl of a food processor, and process until finely ground or the texture of coarse cornmeal, 10 to 15 seconds. Transfer to a large bowl, and stir in the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then reduce the speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Roll the dough into balls (about 24 dough balls) and place about 1 1/2-inches apart on the prepared baking sheets. Bake until lightly golden and the bottoms begin to brown, 18 minutes.
• Cool the cookies on the baking sheet for 20 minutes. Roll the cookies in the confectioners' sugar just before serving.

SNOWBALLS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

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.

SWEET SNOWBALLS

Steps:

• Melt the chocolate in a bowl over a pan of simmering water. Meanwhile, crush the biscuits and Maltesers in a large bowl with a rolling pin.
• Add mini marshmallows, dried cranberries and cake crumbs, then the chocolate and golden syrup. Mix well. Tip desiccated coconut onto a plate. Drop large spoonfuls of mixture onto the plate, then roll them around, coating in coconut and shaping into balls. Place on a baking tray and chill for 30 mins before serving. Sprinkle with edible glitter if you like.

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.

STRAWBERRY SNOWBALL COOKIES

Steps:

• For the cookies: Beat the butter and powdered sugar with an electric mixer at medium speed until creamy. Beat in the vanilla. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until combined. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Scoop the dough into 1-inch balls using a cookie scoop and place 2 inches apart on parchment paper-lined baking sheets. Bake the cookies until golden brown on the bottoms, 13 to 15 minutes.
• For the strawberry sugar dust: Meanwhile, pulse the strawberries in a food processor until it forms a powder. Add the powdered sugar and pulse until combined.
• Roll the warm cookies in the strawberry powdered sugar and transfer to wire racks to cool. Roll in the strawberry powdered sugar again, if necessary, after cooled.

DIRTY SNOWBALLS

Steps:

• Combine cream cheese and cookie crumbs. I use my hands for this. Mess, but easier than trying to use a spoon.
• Let mixture cool in the fridge for 30 minutes.
• Roll mixture into bite size balls and freeze for one hour.
• Melt almond bark in a double boiler.
• Dip frozen balls into almond bark and place on wax paper lined cookie sheet. Freeze until bark is hardened.

CLASSIC SNOWBALL

Steps:

• Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial (or to your taste). Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold.
• Garnish with the maraschino cherry.