Miss Pixie Tempts You With Snowballs Recipes

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WHITE PEPPERMINT SNOWBALLS



White Peppermint Snowballs image

Provided by Sandra Lee

Categories     dessert

Time 30m

Yield 36 (1-inch) cookies

Number Of Ingredients 8

1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
1/2 teaspoon peppermint extract (recommended: McCormick)
1/3 cup crushed peppermint candies, plus more for garnishing
1 cup powdered sugar, divided
1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
1/2 cup all-purpose flour
1/2 teaspoon peppermint extract (recommended: McCormick)
1/2 teaspoon red food coloring

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
  • Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.
  • Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.
  • As the cookies cool, they will flatten slightly.
  • Preheat the oven to 375 degrees F.
  • Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended.
  • Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.
  • To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks.

MISS PIXIE TEMPTS YOU WITH SNOWBALLS



Miss Pixie Tempts You With Snowballs image

These are truly magnificent--you really can't have Christmas without them. I always make huge batches and take them round the neighbourhood.

Provided by Perfect Pixie

Categories     Dessert

Time 5m

Yield 12 serving(s)

Number Of Ingredients 6

1 ounce butter, melted
1 teaspoon cocoa
1 cup coconut
1 cup icing sugar
1 cup sultana
1/4 teaspoon vanilla essence

Steps:

  • After melting the butter, mix in all ingredients.
  • Roll into small balls then in coconut.
  • Keep in fridge, let set for a while.
  • • Or you could try leaving out the cocoa and put in 1/2 cup dried apricots and 1/2 cup sultanas.

Nutrition Facts : Calories 144.9, Fat 6.6, SaturatedFat 5.3, Cholesterol 5.1, Sodium 18, Carbohydrate 22.7, Fiber 1.7, Sugar 18.5, Protein 1

MISS PIXIE'S SALMON, SPINACH & MOZZARELLA IN PASTRY



Miss Pixie's Salmon, Spinach & Mozzarella in Pastry image

Make and share this Miss Pixie's Salmon, Spinach & Mozzarella in Pastry recipe from Food.com.

Provided by Perfect Pixie

Categories     Lunch/Snacks

Time 1h45m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 1/4 kg skinned and boned fresh salmon, 1 side
1/2 teaspoon salt & freshly ground black pepper
500 g spinach
100 g fresh mozzarella cheese or 100 g bocconcini
200 g fresh ricotta cheese
1/4 teaspoon ground nutmeg
2 tablespoons chopped spring onions
2 tablespoons chopped chives
1 egg
800 g puff pastry
1 egg, for glazing

Steps:

  • Season the salmon with salt and pepper, and cut into 2 pieces down the middle lengthwise. Set aside.
  • Wash the spinach carefully to release any dirt, then cook in a small amount of salted water until it wilts.
  • Refresh under cold water; drain thoroughly. Chop very finely and place in a mixing bowl.
  • Chop the mozzarella into tiny pieces and add to the spinach with the ricotta, salt and pepper, nutmeg, spring onion and chives.
  • Mix well and add the beaten egg.
  • Roll out half the pastry into a rectangle about 6cm larger than the salmon, on all sides. Place this on a baking sheet.
  • Spread half the spinach and cheese mixture in the centre of the pastry, so that it covers about two-thirds of the area, leaving a strip of about 6cm on all sides.
  • Place the salmon in the centre, side by side, topping and tailing the two pieces so that the shape of the salmon roughly equates to an oblong.
  • Sprinkle over extra salt and pepper.
  • Carefully spread the remaining spinach and cheese mixture over the salmon.
  • Roll out the remaining pastry, and place this on top, pulling the extra pastry from the base up, brushed with the extra beaten egg.
  • Seal the top piece of pastry to the base with egg so it will remain closed and form a neat parcel.
  • Use any trimmings to decorate the top.
  • Completely brush the parcel with the remaining egg.
  • Return to the refrigerator for at least half an hour.
  • Bake at 200 degrees for about 15 minutes until the pastry is crisp and golden, and the salmon is cooked.
  • serve hot or cold.

Nutrition Facts : Calories 559.9, Fat 33.9, SaturatedFat 9.8, Cholesterol 102.3, Sodium 344, Carbohydrate 32.5, Fiber 2, Sugar 0.9, Protein 30.8

MISS PIXIE DROPS IN SOME COOKIES



Miss Pixie Drops in Some Cookies image

Make and share this Miss Pixie Drops in Some Cookies recipe from Food.com.

Provided by Perfect Pixie

Categories     Dessert

Time 22m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup Crisco
2 cups white sugar
2 eggs, beaten
1/2 cup milk
3 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

  • Mix as you would any cookies dough.
  • bake for 12-15 minutes in a moderate oven.
  • Add 2 tablespoons more milk if making drop cookies.
  • Substitute 1/4 cup cocoa for flour to make chocolate cookies.

Nutrition Facts : Calories 432.9, Fat 18.6, SaturatedFat 5.7, Cholesterol 36.7, Sodium 126.4, Carbohydrate 61.9, Fiber 1, Sugar 33.5, Protein 5.2

PIXIE MAGIC CONFETTI SNOWBALLS



Pixie Magic Confetti Snowballs image

Make and share this Pixie Magic Confetti Snowballs recipe from Food.com.

Provided by Perfect Pixie

Categories     Dessert

Time 30m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 6

1 cup butter, softened, no substitutes
1/2 cup sugar
2 teaspoons vanilla extract
2 -2 1/2 cups all-purpose flour
1 -1 1/3 cup Hershey kissables (chocolate candies)
2 tablespoons powdered sugar

Steps:

  • Pre-Heat oven to 350 degrees.
  • Beat butter, sugar and vanilla in large bowl until well blended.
  • Gradually blend in flour. (Mixture will be crumbly, but will hold a shape if squeezed.).
  • Stir in candies.
  • Shape mixture into 1-inch balls.
  • place on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until set but not browned.
  • Cool slightly.
  • remove from cookie sheet to wire rack.
  • While still slightly warm, roll in powdered sugar.
  • Cool completely.
  • Store in tightly covered container.
  • Roll again in powdered sugar just before serving.

Nutrition Facts : Calories 62.7, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.4, Carbohydrate 6.4, Fiber 0.1, Sugar 2.5, Protein 0.6

NAN MAY'S SNOWBALLS



Nan May's Snowballs image

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

1 cup 2% milk
1 cup white sugar
¼ cup butter
¼ cup unsweetened cocoa powder
2 teaspoons vanilla extract
2 cups rolled oats
2 ½ cups unsweetened shredded coconut, divided

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

CANDY FROM MISS PIXIE



Candy from Miss Pixie image

Make and share this Candy from Miss Pixie recipe from Food.com.

Provided by Perfect Pixie

Categories     Dessert

Time 20m

Yield 20 serving(s)

Number Of Ingredients 5

1 cup sugar
1 cup light corn syrup
1 tablespoon vinegar
1 1/2 tablespoons baking soda
1 (12 ounce) package semisweet chocolate or 1 (12 ounce) package milk chocolate, 1 piece, melted

Steps:

  • Grease 13-by-9-inch pan; set aside.
  • Combine sugar, syrup and vinegar in 3-quart saucepan.
  • Cook, stirring constantly so candy does not scorch, and until mixture reaches hard crack stage, 300 degrees.
  • At this point, mixture will become foamy and will rise.
  • If you continue to cook any longer after this point, candy will become hard.
  • Remove from heat; quickly add baking soda, mixing with a few fast strokes, as it is added.
  • Baking soda must be stirred rapidly into mixture as it is added.
  • Immediately pour mixture into prepared pan.
  • If candy is left in saucepan for even a short time, it will stick.
  • It is not necessary to spread candy over bottom of pan.
  • Cool, then break into small pieces.
  • Dip each piece into melted chocolate.
  • Store in refrigerator.
  • Makes about 1 pound candy.
  • Note: Candy should be a light caramel color. It should be slightly puffy, even puffier than a Butterfinger candy bar but not as flaky. This is more airy. If you can, use VERY GOOD milk chocolate to cover it.

Nutrition Facts : Calories 172.3, Fat 8.9, SaturatedFat 5.5, Sodium 296.5, Carbohydrate 28.2, Fiber 2.8, Sugar 14.7, Protein 2.2

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Top Asked Questions

How do you make snowball cookies?
Snowball cookies are buttery and nutty with an airy, melt-in-your-mouth texture. Preheat oven to 400°F. Line a baking sheet with parchment paper. Combine flour, walnuts and salt in a small bowl. Set aside. Beat butter, vanilla, and powdered sugar with a mixer until creamy. Turn the mixer to low and add flour mixture until combined.
Do snowball cookies have a hard texture?
I’ve had plently of dry snowball cookies at bakeries and it’s such a dissapointment. These do not have a hard texture. These cookies are soft and melt in your mouth! They’re perfect for a holiday party, Christmas brunch, or a cookie swap. This snowball cookie recipe is made with pecans which make them extra flavorful.
What is the best way to make snowballs with jam?
When cool, sandwich equal sized cookies together with raspberry jam. If you are able to leave them for about half an hour, do so as the jam will set making it easier to dip. Combine about 1 cup of confectioner’s (powdered) sugar with enough water or milk to make a runny glaze in which to dip the snowballs.
How do you make snowballs with shredded coconut?
Combine about 1 cup of confectioner’s (powdered) sugar with enough water or milk to make a runny glaze in which to dip the snowballs. Have a bowl of shredded coconut ready.

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