Nutty Orange Snowballs Recipes

EASY ORANGE BALLS RECIPE (SNOWBALLS)

Steps:

• Add the crumbled vanilla wafers, orange juice concentrate, pecans and melted butter to the large bowl of your stand mixer. (see notes) Using the paddle attachment; mix on a medium speed until combined. Next, add the confectioner's powdered sugar then continue to mix until combine. Dough will be mushy and sticky.
• Line a baking sheet with parchment paper then use a one inch scoop to form orange balls, placing them on the lined baking sheet.
• Next, after all of the balls are formed, gently roll them in the flaked coconut to coat and transfer the orange snowball back to the lined baking sheet; repeat until all are coated.
• Refrigerate the orange snowballs until ready to serve. Please not that these orange balls do need to be kept chilled. Serve in small portions and replenish serving trays as needed.

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.

TRIPLE NUT SNOWBALLS

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.

EASY NUTTY ORANGE SNOWBALLS

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream the butter and 3/4 cup of powdered sugar until fluffy.
• Beat in the fresh grated orange peel and the orange and vanilla extracts.
• In another mixing bowl, combine the flour and salt; gradually add this to creamed mixture and mix well.
• Stir in chopped nuts; mix well.
• Shape into 3/4 inch balls and place each ball about 1 inch apart on an ungreased baking sheet.
• Bake for 10-12 minutes or until the bottoms are lightly browned.
• Remove from oven; transfer to a wire rack and cool completely.
• Place the remaining powdered sugar in a 1-gallon Ziplock bag; add a few cookies at a time and shake to coat.
• Sprinkle with ground cinnamon, if desired.
• Store in an airtight container.

NUTTY ORANGE SNOWBALLS

Steps:

• 1. In a large bowl. combine butter and 3/4 cup powdered sugar until light and fluffy. Beat in orange peel and extracts. Combine flour and salt gradually to creamed mixture and mix well. Stir in nuts. Shape into 3/4-inch balls. Place 1-inch apart on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove to wire rack and cool completely. Place remaining powdered sugar in a plastic bag. Add cookies a few at a time, and coat with powdered sugar. Makes about 3 dozen.

COCONUT ORANGE SNOWBALLS

Steps:

• Preheat oven to 350°F Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.
• Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.
• Preheat oven to 350°F
• Line 2 large baking sheets with parchment paper.
• Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls.
• Place on prepared sheets, spacing 1 inch apart.
• Bake until golden on bottom but pale on top, about 18 minutes.
• Transfer cookies to racks; cool 5 minutes.
• Place remaining 1 3/4 cups powdered sugar in bowl.Roll hot cookies in powdered sugar, covering completely.
• Cool cookies on rack. Roll cookies in powdered sugar again, coating generously.
• Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.