CASHEW NOUGAT COOKIES (SNOWBALLS)
Perfect for holiday parties and family desserts
Provided by Liv
Categories Dessert
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Combine confectioners sugar and butter in mixing bowl. Blend on medium speed until creamy.
- Add in vanilla extract and then slowly beat in flour, salt and cashews until well blended.
- Separate dough into four equal parts. Roll into one inch diameter logs.
- Wrap them individually in plastic wrap and chill in the refrigerator for a half an hour.
- Unwrap your dough and cut out one inch sections.
- Roll each by hand and place on parchment paper one inch apart.
- Bake for twenty minutes. Cookies are done when golden brown.
- Remove and immediately roll in bowl of confectioners sugar until well coated.
- Cool on wire rack and then roll in sugar again.
- Store or serve and enjoy!
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving
CHERRY SNOWBALLS
A juicy maraschino cherry is the secret center tucked inside these special cookies. My mom was inspired to create this by a recipe she clipped out of a newspaper more than 30 years ago. -Evy Adams, West Seneca, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. , Shape 1 tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are browned, 18-20 minutes. Remove to wire racks to cool. , Stir together confectioners' sugar and enough milk to reach a smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 174 calories, Fat 9g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 102mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
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
CASHEW SNOWBALLS
These are very similar to those "butterball" Christmas cookies that I always remember around the holidays. However, these use CASHEWS, which really add a wonderful flavor! I made these for Christmas cookies in 2003, and they were, by far, everyone's favorite!
Provided by Kozmic Blues
Categories Dessert
Time 50m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Line 2 large baking sheets with parchment paper.
- In a large bowl, beat the butter with ½ cup of the confectioners' sugar with hand mixer at medium speed until creamy.
- Add the vanilla extract.
- Slowly beat in the flour, roasted cashews and salt until well combined.
- Divide the dough into 4 equal parts and shape into 1" logs.
- Wrap logs in plastic wrap and refrigerate until firm, at least ½ hour.
- Cut 1" pieces off of the refrigerated logs, and roll into balls.
- Place balls about ¾" apart on parchment lined sheets (should be about 3 cookie sheets worth) Bake cookies in oven for about 20 minutes, or until golden.
- Fill a shallow bow or pie plate with 2 cups of confectioners' sugar.
- Immediately roll the hot cookies in the sugar to coat, a few at a time.
- Place on racks to cool.
- Once cookies are cooled, re-roll them again in confectioners' sugar, so coating looks nice and white and even!
- Cookies can be stored in airtight container for about 1 week, or frozen for up to one month.
NAN MAY'S SNOWBALLS
Growing up in Newfoundland, I looked forward to Christmas each year for the huge family get-togethers, and of course the food that went along with them. This recipe is one that my Grandmother made every year. Definitely one of my favourite Christmas cookies.
Provided by Brad&Kt
Categories Desserts Cookies No-Bake Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 7
Steps:
- Combine milk, sugar, butter, and cocoa powder in a large pot; bring to a boil for 3 minutes. Stir vanilla extract into the milk mixture; boil another 2 minutes. Remove pot from heat.
- Stir oats and 2 cups coconut into the milk mixture until thoroughly mixed; cool for 5 minutes.
- Spread 1/2 cup coconut onto a plate. Roll the mixture into 24 balls and roll in the coconut. Set on a sheet of parchment paper until finished.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 16.2 g, Cholesterol 5.9 mg, Fat 8.9 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 7 g, Sodium 22 mg, Sugar 9.6 g
SNOWBALL TRUFFLES
These five-ingredient truffles couldn't be more festive! Coconut flakes and white chocolate give the treats that winter wonderland look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 5
Steps:
- Pulse cashews and coconut in a food processor until finely ground. Add chocolate; pulse just to combine.
- In a small saucepan, heat cream with salt until simmering. Pour hot cream mixture into food processor; pulse until well combined and chocolate is melted. Transfer mixture to a shallow bowl and refrigerate until set, at least 1 hour and, covered in plastic, up to 2 days.
- Scoop chilled mixture, 2 teaspoons at a time (use a 1 3/8-inch or other small scoop, if you have one), onto parchment-lined baking sheets. Roll into balls. Refrigerate 30 minutes.
- Place more coconut in a shallow dish. Place some of melted chocolate in the palm of your hand; roll a truffle in the melted chocolate to generously coat, then roll in coconut, pressing gently to adhere. Repeat with remaining balls. Refrigerate 1 hour, then transfer to an airtight container, stacking truffles no more than 2 to 3 high, and refrigerate up to 2 weeks. Bring to room temperature just before serving.
LITTLE SNOWBALLS
This is another Hannah Swensen recipe direct from The Cookie Jar in Lake Eden, Minnesota. If you aren't a nut person or in the mood for something a little different, substitute the nuts with a cup of flaked coconut and form the dough balls around a smal piece of a milk chocolate bar or a couple of milk chocolate chips.
Provided by Foxfire13
Categories Dessert
Time 20m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Preheat over to 350 degrees F, rack in the middle position.
- Melt the butter. Mix in the powdered sugar, vanilla, nutmeg, and salt. Add the flour and mix throughly. Stir in the nuts. (If you work quickly, while the butter is still warm, the dough will be softer and easier to mix.).
- Form the dough into one-inch ball (just pat them into shape with your fingers), and place them on an UNGREASED baking sheet, 12 to a standard sheet. Bake them at 350 degrees F for 10 minutes, until they are set but not brown.
- Let the cookies cool for 2 minutes then roll them in powdered sugar. (You must do this while they're still warm.) Place them on a wire rac kand let them cool throughly.
- When the cookies are cool, roll them in powdered sugar a second time. Let them rest for several minutes on the rack, and then store them in a cookie jar or a covered bowl.
Nutrition Facts : Calories 1740.7, Fat 117.2, SaturatedFat 61.8, Cholesterol 244, Sodium 1350.3, Carbohydrate 153.3, Fiber 8.1, Sugar 32.3, Protein 23.9
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Servings 72Total Time 1 hr 30 mins
- Preheat the oven to 375°. Line 2 large baking sheets and 2 wire racks with parchment paper. In a large bowl, using a handheld electric mixer, beat the butter with 1/2 cup of the confectioners' sugar at medium speed until creamy. Add the vanilla extract. At low speed, beat in the flour, roasted cashews and salt. Scrape the dough onto 4 sheets of plastic wrap and form into 1-inch logs. Wrap the logs and refrigerate until firm, at least 20 minutes.
- Cut the logs into 1-inch lengths and roll the lengths into balls. Arrange the balls on the baking sheets about 3/4 inch apart. Bake the cookies in the lower and upper third of the oven for 20 minutes, or until golden and set; shift the baking sheets from top to bottom and front to back halfway through.
- Fill a pie plate with about 2 cups of confectioners' sugar. Immediately roll the hot cookies, a few at a time, in the confectioners' sugar to coat; then transfer to the parchment-lined racks to cool completely. Reroll the cooled cookies in the confectioners' sugar and transfer to a plate.
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