TRIPLE NUT SNOWBALLS
This super-crunchy, not-too-sweet cookie is a fun update on the classic snowball. I used cashews, macadamia nuts and pecans, but you can mix and match other nuts to your liking. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, salt and cinnamon; gradually beat into creamed mixture. Pulse nuts in a food processor until finely ground. Mix nuts into dough., Shape into 1-in. balls. Place 1 in. apart on parchment-lined baking sheets. Bake until golden brown, 8-10 minutes. Cool on pans 10 minutes., Place remaining confectioners' sugar in a small bowl. Roll slightly cooled cookies in sugar; return cookies to wire racks to cool completely. Roll cookies in sugar again just before serving.
Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 40mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER & MAPLE MACADAMIA NUT COOKIES
This spiced cookie has a real kick of ginger, similar to traditional German lebkuchen. If you don't have crystallized ginger, use colored sprinkles. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 7 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts., Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.
Nutrition Facts : Calories 126 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 103mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
MACADAMIA SNOWBALLS
My family loves it and they are so delicious and sweety and tasty. I made them on weddings and holidays.
Provided by Lisa Johnson
Categories Cookies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375 F. Beat butter at medium speed with electric mixer until soft and creamy, gradually add confectioners' sugar, beating well after each addition. Add vanilla and flour, mixing well. Stir in oats and chopped nuts. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake for 12 minutes. Remove from pan. Roll balls in confectioners' sugar and cool on wire racks.
GINGER-MACADAMIA NUT SNOWBALLS
This recipe was posted in one of my many cooking magazines. The recipe is from Jenny Humphries of Ocean View, Hawaii.
Provided by Kerena
Categories Dessert
Time 41m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and 3/4 c confectioners sugar until blended. Beat in lemon peel and lemon extract. Gradually beat in flour. Stir in nuts and ginger. Refrigerate for 1 hour or until easy to handle.
- Shape dough into 1" balls; place 2" apart on a parchment lined baking sheet. Bake at 350 for 14-16 minutes or until lightly browned.
- Roll warm cookies in remaining confectioners sugar. Cool on wire rack. When cooled roll cookies in confectioners sugar again.
Nutrition Facts : Calories 159.3, Fat 9.6, SaturatedFat 4.4, Cholesterol 16.3, Sodium 54.6, Carbohydrate 17.6, Fiber 0.6, Sugar 9.1, Protein 1.3
MACADAMIA NUT SPRING ROLL WITH CANDIED GINGER
Steps:
- To make the macadamia nut filling, use a small saucepan over medium heat and combine the sugar and water, then bring to a boil and cook until it caramelizes to a nice amber color. Remove from heat and add the cream slowly. Return to heat and stir until sugar and cream are completely incorporated and smooth. Add butter, candied ginger, and chopped nuts, then allow to cool slightly. If mixture gets too firm, simply warm to make pliable.
- To assemble, place the 4 spring roll wrappers down on the table so 1 point is facing 6 o'clock. Divide the mixture evenly between the 4 wrappers. Fold the point facing 6 o'clock over the filling and continue to roll. Fold over the left side, and then the right side to seal the ends and continue to roll until a small triangle remains. Brush edge with water and press to seal the end. Fry in 360 degree F oil just to brown the skin. Cut in half and put aside.
- To make the brown sugar ice cream, begin by bringing the milk, heavy cream, split vanilla bean, and sugar to a boil. Combine yolks and karo syrup and stir. Pour half of the boiling liquid into the yolks and stir until combined. Add remaining liquid and put back on the heat and continue to stir until you reach a temperature of 180 degrees F. Strain and cool in an ice bath. Place in an ice cream freezer and freeze according to manufacturer's instructions.
- To make the pickled carambola, using a medium pot over medium high heat, combine vinegar, sugar, ginger, peppercorns, anise, vanilla, and saffron. Bring just to a boil, then remove from heat. Add carambola, and let steep for 5 minutes. Remove carambola with skimmer and cool. Cool liquid over an ice bath. Add cold carambola to cold syrup, cover, and keep refrigerated.
- To plate, place both spring rolls on a plate with a bowl of the pickled carambola and a bowl of brown sugar ice cream. Serve immediately.
GINGERED NUTS
Add a little spice and heat to store-bought nuts with this recipe for an easy holiday appetizer, which combines mixed nuts with candied ginger and cayenne pepper.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large bowl, combine nuts, candied ginger, cayenne pepper, salt, pepper, and sesame seeds. In a small saucepan, combine sugar and water over medium-high. Bring to a boil and cook, stirring occasionally, until sugar dissolves, 3 minutes.
- Pour sugar syrup over nut mixture and toss well to combine. Arrange in a single layer on a parchment-lined rimmed baking sheet. Bake until nuts are golden, 15 to 20 minutes, stirring occasionally. Let cool completely on sheet on a wire rack before breaking into bite-size pieces.
Nutrition Facts : Calories 200 g, Fat 14 g, Fiber 2 g, Protein 7 g
GINGER AND MACADAMIA NUT BALLS
Make and share this Ginger and Macadamia Nut Balls recipe from Food.com.
Provided by An_Net
Categories Dessert
Time 15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Combine biscuits and nuts in bowl.
- Add the condensed milk, butter and golden syrup to a saucepan and stir over a low heat until combined.
- Stir into biscuit mixture.
- Form into balls and then roll in coconut.
- Refrigerate.
Nutrition Facts : Calories 164.8, Fat 13.6, SaturatedFat 7.3, Cholesterol 11.5, Sodium 39, Carbohydrate 10.5, Fiber 1.8, Sugar 8.1, Protein 2.1
LEMON SNOWBALLS COOKIE
These crunchy little cookies are great for a light dessert. The bright taste of lemon makes them a winner!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.
Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
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