Winter Wonderland Snowballs With Variations Recipes

WINTER WONDERLAND SNOWBALLS WITH VARIATIONS

Steps:

• Peppermint Snowballs: Crush 3/4 cup hard peppermint candies in food processor or blender.
• Stir in 1/4 cup of the crushed candies with the flour; reserve remaining candy.
• Bake as directed.
• Immediately roll baked cookies in powdered sugar; wait 10 minutes, then roll in reserved crushed candy.
• Reroll if desired.
• Lemon Snowballs: Substitute lemon extract for vanilla.
• For more lemon zing, add 1 tsp grated lemon peel.
• Crush 1/2 cup Lemon Drop candies in food processor or blender.
• Stir in 1/4 cup crushed candies with flour; reserve remaining candy.
• Bake as directed.
• Immediately roll cookies in powdered sugar; wait 10 minutes, then roll in reserved crushed candy.
• Reroll if desired. Heat oven at 400 degrees.
• In large mixing bowl, combine butter, 1/2 cup powdered sugar, and vanilla. Beat at medium speed.
• Add flour and salt.
• Stir in chopped nuts.
• Shape dough into 1 inch balls.
• Put cookies on ungreased cookie sheet about 2 inches apart.
• Bake 8-9 minutes-- until set-- do not brown!
• Immediately roll cookies in powdered sugar, and cool on wire rack.
• Roll in powdered sugar again after about 10 minutes.

SNOWBALL TRUFFLES

Steps:

• Pulse cashews and coconut in a food processor until finely ground. Add chocolate; pulse just to combine.
• In a small saucepan, heat cream with salt until simmering. Pour hot cream mixture into food processor; pulse until well combined and chocolate is melted. Transfer mixture to a shallow bowl and refrigerate until set, at least 1 hour and, covered in plastic, up to 2 days.
• Scoop chilled mixture, 2 teaspoons at a time (use a 1 3/8-inch or other small scoop, if you have one), onto parchment-lined baking sheets. Roll into balls. Refrigerate 30 minutes.
• Place more coconut in a shallow dish. Place some of melted chocolate in the palm of your hand; roll a truffle in the melted chocolate to generously coat, then roll in coconut, pressing gently to adhere. Repeat with remaining balls. Refrigerate 1 hour, then transfer to an airtight container, stacking truffles no more than 2 to 3 high, and refrigerate up to 2 weeks. Bring to room temperature just before serving.