Macadamia Snowballs Recipes
GINGER-MACADAMIA NUT SNOWBALLS
You'll go nuts over these ginger-spiced cookies, made with love and coated with sweet confectioners' sugar to look like snow. -Jenny Humphries, Ocean View, Hawaii
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and 3/4 cup confectioners' sugar until blended. Beat in lemon zest and lemon extract. Gradually beat flour into creamed mixture. Stir in macadamia nuts and ginger. Refrigerate for 1 hour or until easy to handle., Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Bake at 350° for 14-16 minutes or until lightly browned., Roll warm cookies in remaining confectioners' sugar. Cool on wire racks. When cooled, roll cookies again in confectioners' sugar.
Nutrition Facts :
MACADAMIA SNOWBALLS
My family loves it and they are so delicious and sweety and tasty. I made them on weddings and holidays.
Provided by Lisa Johnson
Categories Cookies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375 F. Beat butter at medium speed with electric mixer until soft and creamy, gradually add confectioners' sugar, beating well after each addition. Add vanilla and flour, mixing well. Stir in oats and chopped nuts. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake for 12 minutes. Remove from pan. Roll balls in confectioners' sugar and cool on wire racks.
HAWAIIAN SNOWBALLS
Dried pineapple gives these cookies their tropical flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees, with racks on upperand lower thirds. On a clean work surface, toss nuts with dried fruit. Sprinkle over dough; knead until just blended.
- Form into 1-inch balls; place 2 inches apart on parchment-lined baking sheets. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until edges are barely golden, about 15 minutes. Transfer to wire racks to cool completely. Dust with sugar.
APRICOT MACADAMIA SNOWBALLS
These little yummies came from a co-worker, who kindly shared the recipe with me. There are so many "Snowball" recipes posted on Zaar, and they all look delicious; however, I think this is still another variation.
Provided by Cucina Casalingo
Categories Dessert
Time 20m
Yield 20 balls
Number Of Ingredients 5
Steps:
- Using a food processor, blend all the ingredients except the coconut, pulsing until mix forms a mass.
- Form rounded teaspoons of mix into balls.
- Roll and press coconut into the balls.
- Chill, loosely covered for at least 4 hours or overnight.
Nutrition Facts : Calories 184.7, Fat 6.3, SaturatedFat 1.9, Sodium 12.3, Carbohydrate 33.6, Fiber 1.4, Sugar 30.8, Protein 1
GINGER MACADAMIA NUT SNOWBALLS
Steps:
- In large bowl, cream butter and 3/4 cup confectioners' sugar until blended. Beat in lemon peel and lemon extract. Gradually beat flour into creamed mixture. Stir in macadamia nuts and ginger. Refrigerate for 1 hour or until easy to handle. Shape dough into 1 inch balls; place 2 inches apart on parchment paper lined baking sheets. Bake 350 degrees for 14-16 minutes or until lightly browned. Roll warm cookies in remaining confectioners' sugar. Cool on wire racks. When cooled, roll cookies again in confectioners' sugar.
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2019-12-03 This recipe for macadamia nut snowball cookies is a must have in your cookie recipe arsenal. Print Ingredients. 1 cup butter, softened 1/2 cup powdered sugar 1 1/2 teaspoon vanilla 2 1/4 cup all purpose flour 1/4 teaspoon salt 3/4 cup macadamia …
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4.6/5 (13)Category DessertsCuisine AmericanTotal Time 27 mins
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2015-12-04 Instructions. In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, ¼ cup (30g) of the powdered sugar, and vanilla on …
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5/5 (5)Total Time 1 hr 22 mins
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5/5 (5)Total Time 1 hr 22 mins
- In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, ¼ cup (30g) of the powdered sugar, and vanilla on medium speed until smooth. Add the flour and salt and beat again on medium until completely combined. Add chopped nuts and stir with a spatula until evenly dispersed. Cover bowl with plastic wrap and refrigerate at least 1 hour and up to 3 days.
- When you are ready to bake the cookies, preheat the oven to 400ºF (204ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Roll dough into approximately 1" balls using a cookie scoop or a Tablespoon measure. Bake until set, about 10-12 minutes. You do not want cookies to brown at all. Remove from oven and transfer cookies to wire rack. Allow to cool until you are able to handle the cookies.
- Roll warm cookies in remaining ½ cup (60g) of powdered sugar. Return cookies to wire rack and allow to cool completely. When completely cool, roll in powdered sugar again. Cookies remain fresh in an airtight container at room temperature up to 2 weeks.
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Estimated Reading Time 8 mins
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Estimated Reading Time 8 mins
- In a large bowl, cream the ½ cup sugar, salt, and butter using a stand mixer or hand mixer. Then mix in the vanilla.
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Combine flour, macadamia nuts, butter, 1/2 cup coconut shreds, sugar, and vanilla in bowl. Beat at low speed, scraping bowl occasionally, until well mixed. Shape dough into 1-inch balls; place 1 inch apart …
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- Combine flour, macadamia nuts, butter, 1/2 cup coconut shreds, sugar, and vanilla in bowl. Beat at low speed, scraping bowl occasionally, until well mixed.
- Shape dough into 1-inch balls; place 1 inch apart onto prepared cookie sheets. Bake 13-15 minutes or until lightly browned around edges.
- Meanwhile, combine powdered sugar and 1/4 cup coconut shreds in small bowl. Roll hot cookies in coconut sugar. Cool completely.
BROWN BUTTER MACADAMIA SNOWBALL COOKIES - WILD …
2020-12-08 Making macadamia snowball cookie dough. Beat together the brown butter, coconut milk, vanilla extract and instant espresso. Prepare the dry ingredients in a separate mixing bowl and add the mixture to the wet ingredients. Mix until just combined. The dough will need to chill in the fridge for at least an hour. Portion the dough using a small cookie scoop and roll into 1” balls. This recipe ...
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Estimated Reading Time 7 mins
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- Brown the butter in a small saucepan on medium low heat, about 4-6 minutes. Transfer the brown butter to the stand mixer bowl and allow to cool completely.
- Sift the flour and cornstarch into a small mixing bowl. Stir in the kosher salt and finely chopped macadamia nuts. Set aside.
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- If the macadamia nuts you are using aren’t ground, take 1/4 cup of the flour and grind the nuts with it in a food processor of blender. Pulse a few times, don’t over blend.
- Cream the butter and sugar together in a stand mixer, or in a large bowl using a hand mixer. Whisk together the remaining ingredients then add to the mixer. Mix until just combined. It will be little crumbly but that is ok. Chill the dough in a bowl covered in plastic wrap/cling film for at least 2 hours.
- When ready to bake heat oven to 350 Deg F ( 177 Deg C) and prepare baking sheets with parchment paper. Pour powered sugar into a shallow bowl or dish
- Roll out scant tablespoon sized dough balls ( 1/2 ounce each) and place an inch or so apart on the prepared baking sheets.
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Stir in macadamia nuts and ginger. Refrigerate for 1 hour or until easy to handle., Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Bake at 350° for 14-16 minutes or until lightly browned., Roll warm cookies in remaining confectioners' sugar. Cool on wire racks. When cooled, roll cookies again in confectioners' sugar.
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