Theresas Snow Ball 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.

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.

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.

THERESA'S SNOW BALL COOKIES

Steps:

• Cream butter, vanilla and sugar together.
• In a separate bowl combine flour and salt. Blend this into butter mixture.
• Add nuts. Chill dough for about one hour.
• Roll into small balls (1 1/2").
• Bake 400 degrees for 10-12 minutes.
• Roll in confectioner's sugar.

SNOWBALL COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking tray with baking parchment. Tip the pecans into a food processor and blitz until they resemble a rough powder. Tip into a bowl and stir in the flour.
• In a separate bowl, beat the butter, caster sugar and orange zest together with an electric whisk until pale and fluffy. Add the flour and pecan mix and stir with a wooden spoon until everything comes together in a rough dough. Shape into 10 even-sized balls and put on the tray.
• Bake for 15 mins until set but the top is still pale in colour. Leave to cool on the tray for 5 mins, then, once cool enough to handle, gently roll the balls in the icing sugar and return to the tray. Leave to cool completely. Will keep in an airtight container for up to five days. Dust with more icing sugar just before serving.