SNOWBALL COOKIES
Steps:
- 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.
- Form dough into 1" balls and place on prepared pan.
- Bake 8-10 minutes or until bottom edges of cookies are lightly browned.
- Cool a few minutes until you're able to handle the cookes. Roll in powdered sugar and place on a rack to cool completely.
Nutrition Facts : Calories 151 kcal, Carbohydrate 12 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 116 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SNOWBALL COOKIES
Steps:
- Heat oven to 325°F.
- Process pecans in food processor until finely chopped. Transfer chopped pecans to bowl; stir in flour and salt. Set aside.
- Cream butter and granulated sugar in medium bowl 2 minutes or until fluffy. Beat in vanilla. Reduce speed to low; add nut mixture. Beat just until dough is combined.
- Working with 1 tablespoon dough, shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Let cookies cool on cookie sheet 5 minutes; transfer to cooling rack to cool completely.
- Place powdered sugar into shallow bowl; roll cooled cookies in sugar to coat. Store in airtight container. If necessary, re-roll cookies in powdered sugar before serving.
Nutrition Facts : Calories 130 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 50 milligrams, Carbohydrate 11 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
HOLIDAY SNOWBALL COOKIES
Mom made these for Christmas every year, as long as I can recall. She also made them for hundreds of weddings! She would let us (the kids) do the sugaring at the end. I tweaked my mom's recipe by using some fat-free items and also adding the milk and sour cream. The original version was a harder cookie. This will make a softer one. These can be stored in an airtight container and refrigerated.
Provided by Barbara Lemonakis
Categories Holidays and Events Recipes Christmas Desserts Christmas Cookie Recipes
Time 40m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Cream butter, powdered sugar, sour cream, milk, and vanilla in a bowl. Add flour, salt, and cinnamon; mix well. Mix in walnuts. Roll into 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven for 18 to 20 minutes.
- Remove from the oven and immediately roll balls in remaining powdered sugar to coat.
Nutrition Facts : Calories 130.6 calories, Carbohydrate 11.2 g, Cholesterol 17 mg, Fat 9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 44.2 mg, Sugar 3.5 g
SANTA'S CHRISTMAS COOKIES
Provided by Nancy Fuller
Categories dessert
Time 2h35m
Yield 2 dozen cookies
Number Of Ingredients 12
Steps:
- In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
- Reduce the mixer speed to low and add the flour mixture slowly, about 1/2 cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
- Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
- Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
- Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.
- Add the meringue powder to 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.
SANTA SLICE-AND-BAKE COOKIES
Santa's iconic red coat, fluffy white trim and black belt cookies are sure to bring out joyful belly laughs.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- For the cookie dough: Whisk together the flour, baking powder and salt in a medium bowl.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl at least once, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and continue to beat for 30 seconds.
- Remove 1/3 cup of the dough to a small bowl. Add about 1/4 teaspoon black food coloring and stir to combine. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
- Add about 1/2 teaspoon red food coloring to the dough remaining in the bowl of the stand mixer. Mix on medium speed until combined, about 1 minute, scraping down the bowl at least once. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
- Place the red dough on a lightly floured clean work surface and roll it into a 7-inch log with a 2-inch diameter. Wrap with plastic wrap and place back in the refrigerator for 15 minutes.
- Place the black dough on a lightly floured clean work surface and roll or flatten it into a 7-by-2-inch rectangle, 1/4-inch thick. Wrap with plastic wrap and place on a baking sheet and refrigerate for 15 minutes.
- Whisk together the remaining egg with 1 tablespoon water in a small bowl for the egg wash.
- Remove both doughs from the refrigerator. Slice the red log in half lengthwise. Lightly brush the flat end of one half with egg wash. Place the black dough onto it to adhere. Lightly brush the flat end of the other red half with egg wash and place it on top of the black dough. (If the dough softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.) Wrap the log with plastic wrap and lightly roll it back and forth to round out the sides. Refrigerate the log for 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Trim about 1/4 inch from each end of the log to reveal an even and flat Santa. Cut the log into 24 equal slices that are about 1/4-inch thick. Make sure to clean the knife after each slice for a clean cut so the colors won't bleed on each other. (If the log softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.)
- Arrange 12 cookies evenly on each prepared baking sheet. Bake until the edges are lightly golden, rotating the baking sheet halfway through, 14 to 17 minutes. Let cool completely on the baking sheets.
- For the royal icing: Add the confectioners' sugar, meringue powder and 1 tablespoon water to the bowl of a stand mixer fitted with a whisk attachment. Beat on high for 1 minute, scraping down the sides as needed. If the icing is too thick, add 1 more teaspoon of water and beat until combined. Transfer to a small pastry bag fitted with a small round tip (size 4).
- Pipe a white collar on the top half of the cookie. Sprinkle it with white sprinkles. Pipe buttons on the red coat and the black belt. Pipe a square buckle in the middle of the black belt.
SNOWBALL COOKIES
Get the kids to help roll the dough into its snowball-like shape to make these Christmas biscuits. Nutty and zesty, they're sure to be a family favourite
Provided by Cate Dixon
Time 25m
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a large baking tray with baking parchment. Tip the pecans into a food processor and blitz until they resemble a rough powder. Tip into a bowl and stir in the flour.
- In a separate bowl, beat the butter, caster sugar and orange zest together with an electric whisk until pale and fluffy. Add the flour and pecan mix and stir with a wooden spoon until everything comes together in a rough dough. Shape into 10 even-sized balls and put on the tray.
- Bake for 15 mins until set but the top is still pale in colour. Leave to cool on the tray for 5 mins, then, once cool enough to handle, gently roll the balls in the icing sugar and return to the tray. Leave to cool completely. Will keep in an airtight container for up to five days. Dust with more icing sugar just before serving.
Nutrition Facts : Calories 158 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
SANTA'S SURPRISE COOKIES
Every year we have about 30 guests at our home for Christmas Eve festivities. Out of all of the different cookies I make, these are the first to disappear.-Cheryl Smith, Jamestown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 6 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., Roll dough into 1-1/4-in. balls. Press a candy bar into each; reshape balls. Place 2 in. apart on ungreased baking sheets. , Bake at 325° for 10-14 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. , In a microwave-safe bowl, melt chocolate candies and shortening; stir until smooth. Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 151 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 75mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
SANTA'S SUGAR COOKIES
My mom helped me make these yummy treats for Christmas. After we baked the cookies, I had fun dipping them into the melted chocolate and sprinkling on the peppermint candy pieces.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until firm., Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool., Dip one end of each cookie into melted chocolate; sprinkle with crushed peppermint. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 128 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 12mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 23.2 g, Cholesterol 30.8 mg, Fat 14.4 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 5.5 g, Sodium 144.1 mg, Sugar 7.1 g
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