Marshmallow Snowball Cookies Recipe 435

MARSHMALLOW SNOWBALL COOKIES RECIPE - (4.3/5)

Steps:

• In a deep saucepan combine the following: 1 and 1/2 Sticks of butter or margarine (I use unsalted real butter) 3 Cups of White sugar 1 Can evaporated Milk Simmer on low heat for approx 5 mins after its started to boil (Turn way down to low to prevent it from bubbling over). After 5 minutes REMOVE from heat and stir in 1 tsp of Vanilla Extract. In a separate bowl Combine the following: 6 Cups Quick Oats 2 Cups Coconut (Fine Shred) 9 Tbs Cocoa Powder Pour the boiled sugar mixture in over the oats and combine well. Let sit until cool enough to work with without burning your fingers! Take a regular sized Marshmallow and 'mold' the mixture all around it. You'll need about 2-3 Tbs of the mixture per cookie. Press and roll to form a ball. Once you have a them formed into balls roll them in coconut to coat. Set in the fridge for a couple hours to cool and set up. Cut them in half once they are set. Then Enjoy!

ALMOND SNOWBALL COOKIES

Steps:

• Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

NAN MAY'S SNOWBALLS

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.

SNOWBALL

Steps:

• Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

SNOWBALL SURPRISE COOKIES

Steps:

• In a large bowl, cream butter, 1/2 cup confectioners' sugar and vanilla until light and fluffy. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in nuts. Refrigerate 1 hour or until firm. , Preheat oven to 350°. Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Insert a candy disk into the center of each cookie, reshaping dough into a ball and covering disk completely., Bake 12-15 minutes or until bottoms are light brown. Cool on pans 2 minutes. Place remaining confectioners' sugar in a shallow bowl. Roll warm cookies in confectioners' sugar. Cool on wire racks. Re-roll cookies if needed.

CHOCOLATE MARSHMALLOW SNOWBALLS

Steps:

• Over low heat, melt chocolate chips with the condensed mik while stirring constantly.
• Remove from heat and cool slightly.
• Add marshmallows - mix well ensuring all marshmallows are coated.
• Drop by tablespoonful into coconut and roll into balls in the coconut.
• Chill for several hours.

SURPRISE SNOWBALL COOKIES

Steps:

• Preheat oven to 350*F In a bowl, cream together butter and 1 cup powdered sugar. Add egg and mix well, scraping sides of bowl. Add vanilla and salt and mix well. Add pecans and blend again. Finally add flour 1/2 cup at a time blending after each addition until all flour has been added. Scoop out a tablespoon of dough and flatten in your hand. Place a chocolate kiss in the center of flat dough and wrap dough around kiss. Once wrapped, gently roll in your hands to create a ball. Place on a greased cookie sheet. Bake for 10 - 12 minutes or until a hint of golden. Allow to cool completely. Once cooled, toss in a large plastic bag with 1 cup powdered sugar. Seal bag and shake well until all cookies are covered in powdered sugar. This may require multiple batches. Will keep in a sealed container for up to a week.

GRANDMA MINECCI'S SNOWBALL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat shortening, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy; add eggs and vanilla extract and beat until smooth. Sift flour and salt into creamed butter mixture and stir just until dough is combined; fold in pecans. Shape dough into 1-inch balls and arrange on a baking sheet.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool cookies slightly and roll in confectioners' sugar. Cool cookies completely and roll again in confectioners' sugar.

NO-BAKE CHOCOLATE SNOWBALL COOKIES

Steps:

• Combine first 4 ingredients in large bowl. Add milk and corn syrup; mix well.
• Use moistened fingers to press 2 Tbsp. graham crumb mixture into ball; flatten into 3-inch round. Wrap dough around marshmallow to completely enclose marshmallow, then re-roll into ball. Repeat with remaining dough and marshmallows.
• Cover plate with waxed paper. Place coconut in medium bowl. Roll balls, 1 at a time, in coconut until evenly coated with coconut; place on prepared plate.
• Refrigerate 1 hour.