Snowballs Date Balls Recipes

SNOWBALLS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

SNOWBALLS

Steps:

• Place cereal and prunes in a food processor or blender; cover and process until cereal is crumbled. Add raisins, apricots and pecans; process until finely chopped. , Shape in 1-in. balls; roll in confectioners' sugar. Store in an airtight container in the refrigerator. Roll in sugar before serving.

NO-BAKE FUDGY SNOW BALLS

Steps:

• Add almonds to your food processor and pulse until ground.
• Add dates, cocoa powder, honey, and water. Mix until it forms a sticky mass. If it seems too dry, add a little water, 1 tsp at a time.
• Wash hands and using damp hands (keep sink running) measure 1 tbsp and roll into a ball with the dough. Set balls on parchment paper.
• Put confectioner's sugar in a bowl.
• Roll balls in your hand and then roll in sugar.
• Can be stored in the fridge for up to a week.

MINI DATE-NUT SNOWBALLS

Steps:

• Spread the coconut on a plate. Put the dates, almonds, cinnamon and salt in a food processor and process until finely chopped.
• Form rounded 1/2 teaspoonfuls of the mixture into balls with your fingers, then roll in the coconut, pressing to coat.

DATE SNOWBALLS

Steps:

• Combine dates. butter and egg in a saucepan.
• Cook on low heat for 10 minutes till dates are really soft.
• Stir often, allow to cool.
• Add vanilla , salt and crushed cereal, mix well.
• Roll into small balls, coat in coconut.
• Allow to set in fridge for 2 or 3 hours.

DIRTY SNOWBALLS

Steps:

• Combine cream cheese and cookie crumbs. I use my hands for this. Mess, but easier than trying to use a spoon.
• Let mixture cool in the fridge for 30 minutes.
• Roll mixture into bite size balls and freeze for one hour.
• Melt almond bark in a double boiler.
• Dip frozen balls into almond bark and place on wax paper lined cookie sheet. Freeze until bark is hardened.

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.

SNOWBALLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
• Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
• Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.

CLASSIC SNOWBALL

Steps:

• Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial (or to your taste). Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold.
• Garnish with the maraschino cherry.