Eggnog Snowballs Recipes

SPICED EGGNOG SNOWBALL COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer, or with an electric hand mixer, cream together butter and confectioner's sugar. Add in eggnog and vanilla extract. Beat until creamy.
• In a small bowl, whisk together flour, cinnamon, nutmeg, and cloves. Slowly beat dry ingredients into wet ingredients. Dough will be stiff but will come together when pressed.
• Roll dough into 1 inch balls. Bake for 8-10 minutes or until bottoms just start to turn golden brown.
• Cool for 2-4 minutes (or until you can handle them) on baking sheet.
• Stir together confectioner's sugar, cinnamon, and nutmeg in a small bowl. Roll cookies in sugar mixture to coat.
• Place on a wire rack to cool completely. If sugar coating has melted into some cookies, give them another roll in the sugar mixture.

WALNUT EGGNOG SNOWBALLS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Spread the walnuts on another baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse the nuts in a food processor until finely ground. Transfer to a small bowl and add the rum and vanilla; let soak at least 30 minutes.
• Whisk the flour, 1 teaspoon nutmeg and the salt in a medium bowl. Beat the butter, egg yolk and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the walnut-rum mixture until fluffy, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Turn out the dough onto a large sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.
• Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared pans. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the pans.
• Put the remaining 1 cup confectioners' sugar and 3/4 teaspoon nutmeg in a medium bowl. Gently roll the warm cookies in the confectioners' sugar mixture. Transfer to a rack to cool completely; the cookies will firm up as they cool. Once cool, reroll in the confectioners' sugar mixture.

EGGNOG SNOWBALLS

Steps:

• 1. Mix together flour, cornstarch and salt in a medium bowl and set aside. Cream together butter and 1/4 cup powdered sugar. Beat in the eggnog. Add flour mixture gradually until well blended. Cover and refrigerate for an hour, or until the dough is firm.
• 2. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. Roll dough into 1-inch balls and place on baking sheet 1-inch apart. Bake 12-14 minutes, than roll in powdered sugar. Makes about 3 dozen cookies.

SNOWBALL

Steps:

• Place ice cubes in the glass top with Advocaat. Fill up the glass with lemonade and decorate with a slice of lemon. Serve at once.