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
MEXICAN SNOWBALLS
Coconut-covered ice cream treats provide a cool ending to any Tex-Mex feast.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 3
Steps:
- Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping the ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
- Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6 to 10 minutes; let cool.
- Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes (or up to 1 day).
Nutrition Facts : Calories 265 g, Fat 17 g, Fiber 1 g, Protein 4 g
SUMMER SNOWBALLS
Steps:
- Preheat the oven to 350°F if using coconut or almonds. Spread the coconut and/or almonds on a rimmed baking sheet and toast in the oven, tossing occasionally, for 8 to 10 minutes. Transfer to a plate, and let cool completely before using.
- Tightly cover a baking dish with plastic wrap, stretching it over the top (this will prevent the snowballs from flattening on the bottom.) With an ice-cream scoop, form vanilla ice cream into 8 balls, dipping the scoop in hot water as you work and dropping the balls onto the prepared dish. Freeze until firm, about 30 minutes.
- One at a time, remove the balls from the freezer, roll in the desired topping, and return to the freezer. Freeze until set, at least 10 minutes and up to 2 days, before serving.
SUMMER SNOWBALLS
"Snow balls" made from vanilla ice cream and toffee-chip, toasted-almond, or toasted-coconut toppings are a refreshing summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 4
Steps:
- With an ice-cream scoop, form ice cream into 8 balls, dipping scoop in hot water as you work and dropping balls onto prepared dish. (To prepare the dish, tightly cover a baking dish with plastic wrap, stretching it over the top; this will prevent the snowballs from flattening on the bottom.) Freeze until firm, about 30 minutes.
- One at a time, remove balls from freezer, roll in desired coating (1 1/2 cups total), and return to freezer. Freeze until set, at least 10 minutes, before serving.
- TOFFEE CHIPS: Use toffee chips straight from the bag, or crush up your favorite candies.
- TOASTED COCONUTS: Spread sweetened shredded coconut on a rimmed baking sheet; bake at 350 degrees, tossing occasionally, 8 to 10 minutes. Let cool completely.
- TOASTED ALMONDS: Spread sliced almonds on a rimmed baking sheet; bake at 350 degrees, tossing occasionally, 8 to 10 minutes. Let cool completely.
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- Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking. Remove from heat, stir in the vanilla extract, then pour over the oats/coconut. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2-3 days.
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