CURRIED SNOWBALL
My friend made this for a wedding shower and I liked it so much, I went out and bought the cookbook where she found it, Stop and Smell the Rosemary-Houston Junior League. The presentation is really attractive...it's not your typical cheeseball!
Provided by LonghornMama
Categories Spreads
Time 4h15m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Combine cheeses, sherry, Worcestershire, curry powder, garlic powder, white pepper and cayenne in a small bowl; blend well.
- Line a 2 cup bowl with plastic wrap, leaving a 4-inch overhang.
- Press cheese mixture into bowl.
- Fold plastic overhang over top and cover with another piece of plastic wrap.
- Refrigerate at least 4 hours (better if chilled a day or two) or freeze.
- Before serving, unfold plastic wrap and invert on serving plate.
- (If frozen, defrost before adding topping).
- Spoon chutney over top.
- Sprinkle with green onions, peanuts and coconut.
- Serve chilled with crackers.
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.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 13 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 64 mg, Sugar 4.7 g
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