Cashew Snowballs Recipes

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.

Steps:

• Preheat oven to 375.
• Line 2 large baking sheets with parchment paper.
• In a large bowl, beat the butter with ½ cup of the confectioners' sugar with hand mixer at medium speed until creamy.
• Add the vanilla extract.
• Slowly beat in the flour, roasted cashews and salt until well combined.
• Divide the dough into 4 equal parts and shape into 1" logs.
• Wrap logs in plastic wrap and refrigerate until firm, at least ½ hour.
• Cut 1" pieces off of the refrigerated logs, and roll into balls.
• Place balls about ¾" apart on parchment lined sheets (should be about 3 cookie sheets worth) Bake cookies in oven for about 20 minutes, or until golden.
• Fill a shallow bow or pie plate with 2 cups of confectioners' sugar.
• Immediately roll the hot cookies in the sugar to coat, a few at a time.
• Place on racks to cool.
• Once cookies are cooled, re-roll them again in confectioners' sugar, so coating looks nice and white and even!
• Cookies can be stored in airtight container for about 1 week, or frozen for up to one month.

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.

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.