Snowballs In A Jar Recipes

NO-BAKE SNOWBALLS

Steps:

• In a food processor or blender, blitz the oats and cashews until you have a fine meal, 1 to 2 minutes. Add the agave syrup, vanilla, salt, and water and blitz again briefly, just until the mixture resembles wet cookie dough.
• Dump the mixture into a bowl and stir in 2 tablespoons of the desiccated coconut. Shape into small balls. Place the remaining coconut on a plate and roll the balls to fully coat with coconut.
• Stored in a tin or jar in the refrigerator, the no-bake snowballs will keep for about a week.

SNOWBALLS IN A JAR

Steps:

• In a medium bowl, combine the confectioners' sugar and flour. Place into a 1 quart canning jar. Put the chopped pecans on top. Close the lid and attach a tag with the following instructions:
• Snow Balls
• Makes 4 dozen
• Preheat the oven to 325°F Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire contents of the jar and mix well. Roll dough into 1 inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar.

SNOW BALLS IN A JAR

Steps:

• In a medium bowl, combine the confectioners' sugar and flour. Place into a 1 quart canning jar. Put the chopped pecans on top. Close the lid and attach a tag with the following instructions:
• Snow Balls, Makes 4 dozen. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire contents of the jar, and mix well. Roll dough into 1 inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar.

LIME SNOWBALLS

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk flour and cornstarch in medium bowl to blend. Using electric mixer, beat butter and 1/2 cup powdered sugar in large bowl until light and fluffy. Mix in lime juice, lime peel, and lime oil. Beat in flour mixture until smooth. Refrigerate dough until just firm, about 45 minutes.
• Using scant 1 tablespoon for each, form dough into balls and place on prepared sheets, spacing 1 inch apart.
• Bake cookies until pale golden on top and browned on bottom, about 23 minutes. Transfer baking sheets to racks; immediately sift generous amount of powdered sugar over cookies. Cool cookies completely on baking sheets. (Can be made ahead. Store airtight at room temperature up to 5 days or freeze up to 2 weeks. Dust with more powdered sugar before serving.)
• *Available at chefshop.com (877-337-2491) and at Sur La Table stores (call 800-243-0852 for locations).

SNOW BALLS IN A JAR

Steps:

• In a medium bowl, combine the confectioners' sugar and flour. Place into a 1 quart canning jar. Put the chopped pecans on top. Close the lid and attach a tag with the following instructions:
• Snow Balls, Makes 4 dozen. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire contents of the jar, and mix well. Roll dough into 1 inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar.