WALNUT EGGNOG SNOWBALLS
Provided by Food Network Kitchen
Time 3h
Yield About 36 snowballs
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Spread the walnuts on another baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse the nuts in a food processor until finely ground. Transfer to a small bowl and add the rum and vanilla; let soak at least 30 minutes.
- Whisk the flour, 1 teaspoon nutmeg and the salt in a medium bowl. Beat the butter, egg yolk and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the walnut-rum mixture until fluffy, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Turn out the dough onto a large sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.
- Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared pans. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the pans.
- Put the remaining 1 cup confectioners' sugar and 3/4 teaspoon nutmeg in a medium bowl. Gently roll the warm cookies in the confectioners' sugar mixture. Transfer to a rack to cool completely; the cookies will firm up as they cool. Once cool, reroll in the confectioners' sugar mixture.
CHOCOLATE WALNUT SNOWBALL COOKIES
These festive cookies have chocolatey interiors, but the stars of the show are the walnuts, which are both ground fine and hand chopped for extra nutty flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 3 dozen cookies
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Finely chop 1/2 cup of the walnuts and set aside. Process the remaining 3/4 cup walnuts with 1/2 cup of the sugar in a food processor until very finely ground, about 1 minute. Add the butter and vanilla and process until smooth, 30 seconds to 1 minute. Add the flour, cocoa powder and salt and process until most of the dough forms a ball and is completely combined. Scrape the dough into a bowl with a rubber spatula and fold in the chocolate chips and reserved chopped walnuts.
- Roll mounded teaspoons of the dough into 1-inch balls and space evenly apart on the prepared baking sheet. Bake the cookies, rotating the baking sheet halfway through, until cracked on top and mostly firm but still slightly springy when pressed, about 18 minutes (they will firm up out of the oven). Cool the cookies on the baking sheet for 5 minutes; you want them to be slightly warm for the first tossing in sugar.
- Meanwhile, put the remaining 3/4 cup sugar in a shallow bowl or pie plate. Toss the warm cookies very gently in the sugar until evenly coated. Transfer the cookies to a wire rack to cool completely, about 30 minutes, then toss again in the sugar so they are very white. The cookies will keep in a little bit of extra sugar in an airtight container for up to 1 week.
COCONUT SNOWBALLS
Make and share this Coconut Snowballs recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 40m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 89.2, Fat 4.3, SaturatedFat 3.1, Cholesterol 7.8, Sodium 11.1, Carbohydrate 12.1, Fiber 0.3, Sugar 7.8, Protein 0.7
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.
Nutrition Facts : Calories 170 calories, Carbohydrate 16.7 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 127.4 mg, Sugar 8.3 g
CHRISTMAS WALNUT SNOWBALLS
When I see a holiday cookie platter, I usually grab the powdery snowball cookie first cuz it's my favorite. This was the recipe my grandma used for as long as I could remember, and I think they're the best I've had! I make them now, but yummy as they are, I must admit I enjoyed them much more when grandma was here to bake them for us.
Provided by Christmas Carol
Categories Dessert
Time 40m
Yield 1 1/2 Dozen
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients together just until blended.
- If it seems a bit dry, add the 1 tablespoon of milk.
- Roll into approximately 1 inch balls and place on an ungreased baking sheet.
- Bake at 375F for 20 minutes. Oven times may vary so checking your cookies after about 12 minutes or so may be necessary so your cookies do not overbake/This is the temp and time my grandmother had on the recipe but seeing as the temp is a bit high I would check them periodically.
- When cookies are lukewarm, roll in powdered sugar.
- When completely cooled, you can roll again in the powdered sugar for even sweeter and"snowier" cookies, if you like.
- Note; If you prefer rum balls, you may add a tablespoon of rum {or more if you want really happy cookies} to the mixture before baking.
WALNUT SNOWBALLS
Steps:
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Sift first 4 ingredients into medium bowl. Transfer 2 tablespoons flour mixture to processor; add walnuts. Process until walnuts are finely chopped.
- Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup powdered sugar and beat until well blended. Add egg yolk, brandy, and vanilla and beat to blend. Beat in flour mixture. Add walnut mixture; stir with spatula to blend. Using 1 tablespoon dough for each cookie, shape dough into balls; arrange on prepared sheets, spacing 1 inch apart.
- Bake cookies 12 minutes. Reverse sheets. Bake cookies until brown on bottom, cracked on top and just beginning to color, about 12 minutes longer. Sift remaining 1 1/2 cups powdered sugar thickly over hot cookies and cool on sheets. (Can be made 4 days ahead. Store airtight between sheets of waxed paper at room temperature.)
SNOWBALL COOKIES RECIPE BY TASTY
Here's what you need: walnuts, flour, sugar, butter, vanilla extract, powdered sugar
Provided by Rie McClenny
Categories Bakery Goods
Yield 30 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325˚F (170˚C).
- Place the walnuts in a ziploc bag and use a rolling pin to crush them until crushed.
- In a large bowl, combine crushed walnuts, flour, sugar, softened butter, vanilla and mix with a rubber spatula until well combined.
- Roll the dough into ping pong ball-sized spheres.
- Bake for 20-30 minutes, until the bottom of the cookies is slightly brown.
- While the cookies are still warm, sift powdered sugar over the cookies.
- Enjoy!
Nutrition Facts : Calories 132 calories, Carbohydrate 20 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 11 grams
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- Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. Spread the walnuts on a rimmed baking sheet and bake for about 8 minutes, until golden brown. Let cool, then coarsely chop. Reduce the oven temperature to 325°.
- In a standing mixer fitted with the paddle, beat the butter with the vanilla bean seeds at high speed until pale, about 2 minutes. Add 1 cup of the confectioners’ sugar and beat at medium-high speed until light and fluffy, about 5 minutes, scraping down the side of the bowl with a rubber spatula halfway through. At low speed, mix in the salt, then gradually add the flour and walnuts and beat just until the cookie dough comes together, scraping down the side of the bowl halfway through.
- Roll level tablespoons of the dough into balls and arrange them on the prepared cookie sheets. Bake the cookies in the upper and lower thirds of the oven for about 17 minutes, until they are lightly browned on the bottom; switch the sheets from top to bottom and front to back halfway through baking. Let the cookies firm up on the sheets, about 5 minutes, then transfer them to a rack to cool slightly.
- Put the remaining 1 cup of confectioners’ sugar in a small bowl. Roll the warm cookies in the sugar to coat and return to the rack to cool completely. Roll again in the sugar.
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- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Sift first 4 ingredients into medium bowl. Transfer 2 tablespoons flour mixture to processor; add walnuts. Process until walnuts are finely chopped.
- Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup powdered sugar and beat until well blended. Add egg yolk, brandy, and vanilla and beat to blend. Beat in flour mixture. Add walnut mixture; stir with spatula to blend. Using 1 tablespoon dough for each cookie, shape dough into balls; arrange on prepared sheets, spacing 1 inch apart.
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