TOASTED ALMOND SNOWBALLS
Browning almond flour for these cookies adds a deep layer of toasty flavor, intensifying their overall nuttiness. Feel free to substitute other nuts: Pistachios, walnuts and pecans work particularly well. Snowballs keep, stored airtight at room temperature, for about a week.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 30m
Yield 3 dozen cookies
Number Of Ingredients 8
Steps:
- In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes. Immediately pour flour into a small bowl to cool. Watch carefully: Once the flour begins to toast, it will happen very quickly.
- Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners' sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.
- Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.
- Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.
- When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.
- Place 3/4 cup confectioners' sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners' sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners' sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners' sugar.
EASY CHRISTMAS PECAN BALLS
These snowball cookies are surprisingly easy to make. Pecans can be finely chopped or coarsely ground in a food processor and toasting them first makes all the difference. I could not find a way to make these with less butter, I tried! (RECIPE CAN BE DOUBLED) - Jenny Jones
Time 1h
Yield about 2 dozen
Number Of Ingredients 6
Steps:
- Put all ingredients except powdered sugar into a large bowl.
- Mix thoroughly by hand, cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350° F. Roll cookies by hand into 1-inch balls.
- Place on ungreased or parchment-lined cookie sheet an inch apart.
- Bake for 15 minutes or until set but not brown.
- Let stand on cookie sheet about 2 minutes, then gently roll each one gently in powdered sugar. Let cookies cool.
- Once they cool (15-20 minutes), roll again (gently) in powdered sugar. Store loosely covered.
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
TOASTED SNOWBALLS WITH HONEY
Here's an easy ice cream treat for kids to make. Children 5 years old and younger will need help toasting the coconut. From: "Kitchen Coach, Weeknight Cooking," by Jennifer Bushman.
Provided by gailanng
Categories Ice Cream
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- About 30 minutes before serving, freeze scoops of ice cream shaped into balls. Scoop out 4 portions, placing each scoop on a cookie sheet with about 2 inches between them. Put the sheet of ice cream scoops in the freezer. (Before you do, make sure there's enough room in the freezer).
- Meanwhile, toast the coconut: Preheat the oven to 375 degrees. Place a thin layer of the coconut on a cookie sheet and toast it in the oven. Toast about 10 minutes or until it begins to turn light brown. Spread the coconut in a shallow bowl.
- When ready to serve the ice cream, lift off the snowballs with a large spoon and roll each, one at a time, in the toasted coconut. Arrange on a small cookie sheet and freeze again about 10 minutes or more to resolidify.
- Place 1 snowball in each serving bowl. Drizzle with honey. Serve at once.
Nutrition Facts : Calories 546.6, Fat 34.8, SaturatedFat 28.9, Cholesterol 29, Sodium 70.3, Carbohydrate 60.6, Fiber 7.5, Sugar 51.9, Protein 5.4
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