Eggnog Snowballs Recipes

WALNUT EGGNOG SNOWBALLS

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.

SPICED EGGNOG SNOWBALL COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer, or with an electric hand mixer, cream together butter and confectioner's sugar. Add in eggnog and vanilla extract. Beat until creamy.
• In a small bowl, whisk together flour, cinnamon, nutmeg, and cloves. Slowly beat dry ingredients into wet ingredients. Dough will be stiff but will come together when pressed.
• Roll dough into 1 inch balls. Bake for 8-10 minutes or until bottoms just start to turn golden brown.
• Cool for 2-4 minutes (or until you can handle them) on baking sheet.
• Stir together confectioner's sugar, cinnamon, and nutmeg in a small bowl. Roll cookies in sugar mixture to coat.
• Place on a wire rack to cool completely. If sugar coating has melted into some cookies, give them another roll in the sugar mixture.

CHERRY-ALMOND SNOWBALLS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake until slightly darkened, about 10 minutes; let cool completely. Transfer to a food processor and pulse until finely ground. Add the flour and pulse to combine.
• Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add 1/2 cup confectioners' sugar, the vanilla and almond extracts, and salt and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Cover and refrigerate until slightly firm, about 30 minutes.
• Meanwhile, combine the dried cherries, amaretto and 1 tablespoon water in a small microwave-safe bowl and microwave 30 seconds; set aside until the cherries are plump, about 20 minutes.
• Scoop out a tablespoonful of dough, press a dried cherry into the center, then shape the dough into a ball, enclosing the cherry. Repeat with the remaining dough and cherries and arrange about 1 inch apart on 2 ungreased baking sheets. Bake, switching the position of the pans halfway through, until lightly golden on the bottom, 15 to 20 minutes. Put the remaining 1 cup confectioners' sugar in a large shallow bowl. Let the cookies cool 5 minutes on the baking sheets, then carefully transfer to the bowl with the sugar and gently toss. Transfer to racks to cool completely, then toss in the sugar again.

SNOWBALL EGGNOG PUNCH

Steps:

• Just before serving, combine the eggnog and orange juice in a punch bowl. Add scoops of ice cream.

SNOWBALL EGGNOG PUNCH

Steps:

• Just before serving, combine the eggnog and orange juice in a punch bowl. Add scoops of ice cream.

SNOWBALL

Steps:

• Place ice cubes in the glass top with Advocaat. Fill up the glass with lemonade and decorate with a slice of lemon. Serve at once.