Recipe For Chocolate Snowballs Recipes Recipe For Meatloaf

CHOCOLATE SNOWBALLS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.

DOLLY'S CHOCOLATE SNOWBALLS

Steps:

• 1. Preheat oven to 350 degrees. Sift together flour and salt. Set aside.
• 2. Blend the butter, cane sugar, and vanilla.
• 3. Beat in egg.
• 4. Stir in flour mixture and chocolate chips.
• 5. Shape into balls about an inch in size. Place on an ungreased cookie sheet.
• 6. Bake for 15-20 minutes. Cool slightly.
• 7. Roll in confectioners sugar.

CHEWY CHOCOLATE SNOWCAPS

Steps:

• Heat oven to 325 degrees. Whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Beat egg whites until slightly stiff, then stir into chocolate mixture until just until incorporated. (Do not overmix.) You can use a stand mixer on low or a sturdy spoon and a large bowl.
• Crush sugar cubes and place in a shallow bowl. Using a small ice cream scoop or a melon baller, spoon up dough to create a scoop about the size of a golf ball. Lightly dip the top of the cookie into the sugar and then place on a parchment-lined baking sheet, about 2 inches apart.
• Bake until cookie tops are dry and crackled, about 12 to 15 minutes. Rotate sheets if using more than 1 at a time. The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar.
• Transfer sheets to wire racks and let cookies cool completely. Can be stored in an airtight container for 3 days.

CHOCOLATE SNOWBALL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.

CHOCOLATE SNOWBALLS

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
• Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
• Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.
• High Altitude (3500-6500 ft): No change.

CHOCOLATE RUM SNOWBALLS

Steps:

• In a large mixing bowl, combine oats, 1 cup coconut flakes and salt; mix and set aside.
• In a medium saucepan over medium heat, add butter, milk, sugar, cocoa powder and egg. Whisk well and bring to a boil. When it gets there, stir vigorously for 30 seconds before removing from the heat. Pour in rum and vanilla extract; stir well.
• Pour the cocoa mixture into the oat mixture and stir until well blended. Cover with plastic wrap, making sure it touches the surface, and chill for 2 hours or up to 24 hours.
• Meanwhile, in the bowl of a food processor, add the remaining cup of coconut flakes and process until flakes are finer. Transfer to a pie plate and set aside.
• Line a large baking sheet with parchment paper; set aside.
• Using a melon baller or a small 1-tablespoon ice cream scoop, form cocoa mixture into small balls before rolling them in fine coconut flakes. Place on prepared baking sheet and transfer to the fridge for at least 1 hour. Keep for 3 days covered at room temperature or fridge for 1 week.