Strawberry Cream Snowballs Food

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STRAWBERRY SNOWBALL COOKIES



Strawberry Snowball Cookies image

I love to enjoy a couple of these rose-tinged cookies with a cup of tea. I make the sweet pink sugar dust by pulsing freeze-dried strawberries with powdered sugar. For a less dense cookie, you can make them half as big.

Provided by Kardea Brown

Categories     dessert

Time 1h55m

Yield about 2 dozen cookies

Number Of Ingredients 7

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon kosher salt
Two 1-ounce packages freeze-dried strawberries
1 cup powdered sugar

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.

SOUTH AFRICAN SNOWBALLS



South African Snowballs image

Make and share this South African Snowballs recipe from Food.com.

Provided by Sudika

Categories     Dessert

Time 30m

Yield 12 snowballs, 12 serving(s)

Number Of Ingredients 9

125 g butter
125 ml cream
125 ml caster sugar
625 ml self raising flour, sifted
1 teaspoon strawberry essence
200 g strawberry jam
375 ml boiling water
1 teaspoon food coloring (pink or red)
desiccated coconut, as required

Steps:

  • Cream butter and sugar till fluffly. Beat in cream. Add flour and knead to make soft dough.
  • Divide dough into 24 balls. Flatten each ball slightly.
  • Place 12 each on cookie sheets.
  • Bake in oven preheated at 180 degrees celcius for 15 minutes ortill edges are brown.
  • Beat jam with a fork. Add boiling water and colouring and whisk till smooth.
  • Sandwich two cooled cakes with a bit of jam/water syrup.
  • Then dip the two sanwiched cakes in the syrup.
  • Roll in coconut and leave uncovered for a bit to dry.

Nutrition Facts : Calories 271.1, Fat 10.7, SaturatedFat 6.6, Cholesterol 29.2, Sodium 70.3, Carbohydrate 40.7, Fiber 0.9, Sugar 16.5, Protein 3.2

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