Snowy Shovel Cookies Food

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.

SNOWY SHOVEL COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, beat brown sugar, butter, water and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
• Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough to make indentation to look like shovel, but do not press all the way to the cookie sheet. Bake about 12 minutes or until set but not brown. Cool 2 minutes. Remove from cookie sheet to wire rack. Cool completely.
• Cover cookie sheet with waxed paper. Place shovels on waxed paper. In 1-quart saucepan, melt baking chips and shortening over low heat, stirring occasionally, until smooth; remove from heat. Place 4 or 5 marshmallows in bottom portion of shovel to look like pile of snow. Spoon melted white chocolate over marshmallows and bottom portion of shovel; sprinkle with sugar crystals. If desired, drizzle white chocolate over shovel handle. Let stand until chocolate is firm.