SNOW-COVERED COOKIES
A tender chocolate cookie is topped with a slightly sweet, snow white frosting in this classic recipe. Tight on time? make the dough one day and bake the next.-Marsha Rider, Hephzibah, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, pecans, chocolate, cinnamon and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. , Drizzle or spread candy coating over cookies; let stand until set.
Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE COVERED SNOW PEAKS
Tyler Florence pipes classic meringue into little peaked mounds. After drying in the oven overnight, they get dipped in dark chocolate for a dramatic finish. Tyler dipped their bottoms, but you can also dip their sides, as we did in the photograph.
Provided by Tyler Florence
Categories dessert
Time 9h40m
Yield about 24 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer, beat the egg whites on medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn up the speed to medium, beating until just fluffy. Add the sugar gradually, while whisking, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, 5 to 7 minutes.
- Place the meringue into a piping bag with a medium-size round tip attached. Pipe 48 bite-size tear-drop-shaped meringues onto the sheets and place in the oven. Bake for 1 hour undisturbed, and then turn off the heat and leave in the oven overnight to really dry out.
- Melt the chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drip off before placing on a baking sheet lined with wax paper. Allow to set at room temperature; do not put in the fridge. Once set, store in an airtight container.
SNOW-COVERED CRESCENTS
From El Dorado, Arkansas, Dorothy Smith shares these tasty almond cookies coated in powdered sugar. "They're quick, easy and delicious," she assures.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour, oats, almonds and salt; gradually add to the creamed mixture. Roll level tablespoonfuls of dough into ropes. Place 2 in. apart on ungreased baking sheets and curve into crescents. Bake at 325° for 14-16 minutes or until lightly browned. Remove to wire racks to cool; roll in additional confectioners' sugar.
Nutrition Facts :
SNOWDROP COOKIES
Powder sugary doughiness that has been a favorite at Christmas. It is a really good ofset to church windows or other chocolate-based desserts.
Provided by Joneses
Categories Drop Cookies
Time 30m
Yield 3-4 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Sift flour and salt together.
- With a mixer beat butter, powdered sugar, and vanilla together until light and fluffy.
- Work in dry ingredients gradually.
- Once thoroughly mixed, roll into 1 inch balls and place 1 inch apart on an ungreased cookie sheets.
- Bake for 12-15 minutes.
- Let cool slightly and sprinkle with powdered sugar.
Nutrition Facts : Calories 927.7, Fat 62.2, SaturatedFat 39, Cholesterol 162.7, Sodium 736.2, Carbohydrate 83.8, Fiber 2.2, Sugar 20, Protein 9.2
SNOW TOP COOKIES
My mom has made these cookes for Christmas since I was a kid. They are chocalate cookies rolled in powdered sugar. They are excellent Christmas cookies.
Provided by Rebecca L Davis
Categories Dessert
Time 28m
Yield 24-36 cookies
Number Of Ingredients 9
Steps:
- Mix butter and sugar together. Add cocoa, baking powder, milk, vanilla, salt, and eggs. Last add flour slowly. Refrigerate for 1 hour or until mixture can be rolled into balls. Roll into small balls and coat with powdered sugar. Bake at 350 for 8 to 10 minutes.
SNOW COVERED CRUNCH BARS
Prize-Winning Recipe Fall 2010! Love Chex® Muddy Buddies®? Try this winning bar the same chocolate, peanut butter and Chex® combo.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 13x9-inch baking pan with cooking spray. In large bowl, stir cookie mix, 1/2 cup butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 12 minutes or until edges are light golden brown. Cool 15 minutes.
- In large microwavable bowl, microwave chocolate chips and the remaining 1/2 cup butter on High about 1 1/2 minutes, stirring after 1 minute, until melted and smooth. Add peanut butter; mix until well blended.
- Place cereal in 1-gallon resealable food-storage plastic bag. Using your hands, gently break cereal into small pieces. Gently stir cereal into chocolate mixture until cereal is coated. Spread cereal mixture evenly over cookie crust; gently press. Sprinkle with powdered sugar. Refrigerate about 1 hour or until bars are set. For bars, cut into 6 rows by 6 rows. Store covered at room temperature.
Nutrition Facts : Calories 300, Carbohydrate 27 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 16 g, TransFat 1/2 g
SNOWY SHOVEL COOKIES
Put a smile on snow shovelers' faces when you greet them with whimsical sweet shovel-shaped cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 20
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, beat brown sugar, butter, water and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
- Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough to make indentation to look like shovel, but do not press all the way to the cookie sheet. Bake about 12 minutes or until set but not brown. Cool 2 minutes. Remove from cookie sheet to wire rack. Cool completely.
- Cover cookie sheet with waxed paper. Place shovels on waxed paper. In 1-quart saucepan, melt baking chips and shortening over low heat, stirring occasionally, until smooth; remove from heat. Place 4 or 5 marshmallows in bottom portion of shovel to look like pile of snow. Spoon melted white chocolate over marshmallows and bottom portion of shovel; sprinkle with sugar crystals. If desired, drizzle white chocolate over shovel handle. Let stand until chocolate is firm.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 180 mg
SNOW-COVERED ALMOND CRESCENT COOKIES
Make classic almond crescent cookies with a dusting of 'snow'-powdered sugar!-on top! Snow-Covered Almond Crescent Cookies are a great option to serve after dinner or to add to your cookie exchange.
Provided by My Food and Family
Categories Recipes
Time 1h12m
Yield 5 doz. or 30 servings, 2 cookies each
Number Of Ingredients 9
Steps:
- Beat first 5 ingredients in large bowl with mixer until well blended. Add flour and baking soda; mix well. Stir in nuts. Refrigerate 30 min.
- Heat oven to 350°F. Roll dough into 60 (1-inch) balls; shape each into crescent shape. Place, 2 inches apart, on baking sheets. Flatten slightly.
- Bake 10 to 12 min. or until lightly browned. Cool 3 min. on baking sheets; transfer to wire racks. Sprinkle with powdered sugar; cool completely.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0.6402 g, Sugar 0 g, Protein 2 g
CHOCOLATE-COVERED OREO® SNOWMAN COOKIES
An easy to make holiday treat that everyone loves.
Provided by SugarJ85
Categories Holidays and Events Recipes Christmas Desserts Christmas Cookie Recipes
Time 1h15m
Yield 45
Number Of Ingredients 6
Steps:
- Empty 1 bag white candy melts into a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir and continue to microwave in 15- to 30-second intervals until candy is almost completely melted. Let sit for about 1 minute and stir until smooth. Set the second bag of white candy melts aside.
- Dunk a cookie in the white melted candy. Use a fork to turn it over to ensure it's completely coated on all sides. Transfer to a parchment-lined baking sheet. Place 2 sprinkles in the middle for eyes. Place 1 half of a Tic Tac® under the eyes for a nose. Place 4 more sprinkles in a semi circle on the bottom for the mouth. Repeat for remaining cookies, melting the second bag of white candy melt as needed.
- Place the baking sheet in a cool, dry area for about 25 minutes so candy coating can harden. Do not place in the freezer or the snowmen will sweat.
- Melt the red candy melts as in step 2.
- Cut any excess chocolate off around each cookie. Dip the top part of each cookie in the red melted candy to make a hat and add an M&M® for a design. Place on a new parchment-lined baking sheet and allow to harden, about 25 minutes. Cut off any excess chocolate before serving.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 19.8 g, Cholesterol 4.8 mg, Fat 9 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 4.7 g, Sodium 63 mg, Sugar 17 g
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