Nanas Snowballs Recipes

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.

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.

NANA'S ITALIAN SNOWBALLS

Steps:

• 1. Place butter in mixer and mix until soft.
• 2. Gradually add sifted flower, salt and granulated sugar until evenly mixed.
• 3. Add vanilla and chopped nuts until evenly mixed. (nuts are optional)
• 4. Roll in balls or use a cookie scoop to place on ungreased cookie sheet. (Mix will be a bit sticky, not doughy, you can coat your hands with butter if you're rolling them so that they don't stick to your fingers.) These cookies do not expand a whole lot and thus they only need to be about 1 inch apart on the cookie sheet.
• 5. Bake at 350 for 10-12 minutes or until edges are golden.
• 6. Allow cookies to cool completely. (They will fall apart if you try to touch them before they are cool)
• 7. Once cookies are cool, roll them in powdered sugar and enjoy!

NANA'S SNOWBALLS

Steps:

• 1. In a small bowl, beat cream cheese and pineapple until combined then fold in 1 cup of the pecans. Cover and refrigerate for 1 hour.
• 2. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Grease or butter hands for rolling if needed. Refrigerate for at least 4 hours or overnight.
• 3. Arrange on a Serving plate, garnish with the extra 1/4 cup chopped pecans and enjoy the smiles!

SNOWBALL COCKTAIL

Steps:

• First make a ginger syrup. Combine 100ml water with the golden caster sugar and a handful of sliced ginger in a pan and bring to the boil. Cool the mixture and strain through a sieve.
• Fill a highball glass with ice and pour the advocaat and ginger syrup into a cocktail shaker. Shake well, pour into the glasses, top with Babycham and serve.