Toasted Southern Snowballs Food

TOASTED ALMOND SNOWBALLS

Steps:

• In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes. Immediately pour flour into a small bowl to cool. Watch carefully: Once the flour begins to toast, it will happen very quickly.
• Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners' sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.
• Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.
• Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.
• When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.
• Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.
• Place 3/4 cup confectioners' sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners' sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners' sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners' sugar.

ALMOND SNOWBALLS

Steps:

• Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.
• Process almonds in a food processor 30 seconds or until finely ground.
• Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)
• Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.
• Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.
• Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.

SUMMER SNOWBALLS

Steps:

• With an ice-cream scoop, form ice cream into 8 balls, dipping scoop in hot water as you work and dropping balls onto prepared dish. (To prepare the dish, tightly cover a baking dish with plastic wrap, stretching it over the top; this will prevent the snowballs from flattening on the bottom.) Freeze until firm, about 30 minutes.
• One at a time, remove balls from freezer, roll in desired coating (1 1/2 cups total), and return to freezer. Freeze until set, at least 10 minutes, before serving.
• TOFFEE CHIPS: Use toffee chips straight from the bag, or crush up your favorite candies.
• TOASTED COCONUTS: Spread sweetened shredded coconut on a rimmed baking sheet; bake at 350 degrees, tossing occasionally, 8 to 10 minutes. Let cool completely.
• TOASTED ALMONDS: Spread sliced almonds on a rimmed baking sheet; bake at 350 degrees, tossing occasionally, 8 to 10 minutes. Let cool completely.

TOASTED SOUTHERN SNOWBALLS

Steps:

• Mix together the marshmallow creme, orange marmalade, and orange juice concentrate. Add the very finely crushed vanilla wafers and mix well. Roll into 1 inch balls. Then roll in the toasted coconut flakes. You can also do it without toasting the coconut, but I like the crunch of toasted flakes. Prep time includes the time to toast the coconut flakes.

TOASTED SNOWBALLS WITH HONEY

Steps:

• About 30 minutes before serving, freeze scoops of ice cream shaped into balls. Scoop out 4 portions, placing each scoop on a cookie sheet with about 2 inches between them. Put the sheet of ice cream scoops in the freezer. (Before you do, make sure there's enough room in the freezer).
• Meanwhile, toast the coconut: Preheat the oven to 375 degrees. Place a thin layer of the coconut on a cookie sheet and toast it in the oven. Toast about 10 minutes or until it begins to turn light brown. Spread the coconut in a shallow bowl.
• When ready to serve the ice cream, lift off the snowballs with a large spoon and roll each, one at a time, in the toasted coconut. Arrange on a small cookie sheet and freeze again about 10 minutes or more to resolidify.
• Place 1 snowball in each serving bowl. Drizzle with honey. Serve at once.

SNOWBALL TRUFFLES

Steps:

• Pour the cream into a saucepan and bring just up to the boil. Chop the chocolate into small pieces and place in a large bowl. Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth. Cool, then set aside in the fridge until the mixture is solid, about 2 hrs.
• Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands. Sprinkle the coconut onto a plate and roll the truffle in the coconut until evenly covered. Will keep in a cool place for 3 days or freeze for up to 1 month.