CHOCOLATE SNOWBALL COOKIES
These dainty cookies just melt in your mouth. I enjoy making them for get-togethers when there are lots of people around to enjoy them. -Mary Lou Welsh, Hinsdale, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SNOWBALLS
This is my favorite Christmas cookie recipe. The cookies remind me of the snowballs I'd pack as a child during winters here in Wisconsin. -Dee Derezinski, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.
Nutrition Facts : Calories 92 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE SNOWBALL COOKIES - CHRISTMAS
These cookies are great anytime and make a nice addition to your holiday cookie and sweets trays. Everyone will love them! The cooking time is per tray of cookies.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 50m
Yield 4 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Mix 1 cup confectionary sugar and 1 teaspoon vanilla. Set aside.
- Cream butter until fluffy.
- Beat in evaporated milk and vanilla.
- Add dry ingredients and nuts. Mix well.
- Shape into 1" balls.
- Bake for 15-20 minutes.
- Roll immediately in vanilla and confectionary sugar mixture.
- Let cool.
Nutrition Facts : Calories 882.4, Fat 52.7, SaturatedFat 22.6, Cholesterol 88.5, Sodium 298.1, Carbohydrate 94, Fiber 3.9, Sugar 45.2, Protein 12
CHOCOLATE-HAZELNUT SNOWBALL COOKIES
These bite-sized buttery, nutty cookies coated generously in confectioners' sugar are a holiday classic. This version is loaded with chopped chocolate and cocoa because we can't resist that chocolate-hazelnut combo.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield About 24 chocolate-hazelnut snowball cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Spread the hazelnuts on a baking sheet and bake on the lower rack until lightly toasted, about 10 minutes. Let cool completely, about 20 minutes.
- Pulse the hazelnuts in a food processor until finely ground. Add the flour, cocoa powder and salt and pulse to combine.
- Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/2 cup confectioners' sugar and the vanilla; beat on low speed until combined, then increase the speed to medium high and beat until well combined. Reduce the speed to low again, add the flour mixture and beat until combined. Beat in the chopped chocolate. Cover the dough and refrigerate until slightly firm, about 30 minutes.
- Scoop heaping tablespoonfuls of dough and roll into balls. Arrange about 2 inches apart on 2 unlined baking sheets. Bake, switching the pans halfway through, until the cookies spread slightly, have a matte finish and look slightly darker around the edges, 18 to 24 minutes. Let the cookies cool 5 minutes on the pans, then transfer to a rack to cool completely.
- Put the remaining 1 cup confectioners' sugar in a medium bowl. Gently roll the cookies in the sugar to coat completely, rerolling as needed. Dust the tops of the cookies with cocoa powder.
CHOCOLATE WALNUT SNOWBALL COOKIES
These festive cookies have chocolatey interiors, but the stars of the show are the walnuts, which are both ground fine and hand chopped for extra nutty flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 3 dozen cookies
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Finely chop 1/2 cup of the walnuts and set aside. Process the remaining 3/4 cup walnuts with 1/2 cup of the sugar in a food processor until very finely ground, about 1 minute. Add the butter and vanilla and process until smooth, 30 seconds to 1 minute. Add the flour, cocoa powder and salt and process until most of the dough forms a ball and is completely combined. Scrape the dough into a bowl with a rubber spatula and fold in the chocolate chips and reserved chopped walnuts.
- Roll mounded teaspoons of the dough into 1-inch balls and space evenly apart on the prepared baking sheet. Bake the cookies, rotating the baking sheet halfway through, until cracked on top and mostly firm but still slightly springy when pressed, about 18 minutes (they will firm up out of the oven). Cool the cookies on the baking sheet for 5 minutes; you want them to be slightly warm for the first tossing in sugar.
- Meanwhile, put the remaining 3/4 cup sugar in a shallow bowl or pie plate. Toss the warm cookies very gently in the sugar until evenly coated. Transfer the cookies to a wire rack to cool completely, about 30 minutes, then toss again in the sugar so they are very white. The cookies will keep in a little bit of extra sugar in an airtight container for up to 1 week.
FLOURLESS CHOCOLATE SNOWBALL COOKIES
A wonderful, chewy chocolate cookie for those who can't eat wheat or gluten... though no one would guess that they are flourless. Guaranteed you'll fall in love with them if you like chocolate as much as I do! They are also beautiful and a unique addition to a Christmas cookie tray.
Provided by pastawendy
Categories Dessert
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix first four ingredients in a small bowl.
- In a separate bowl, cream butter and brown sugar until light and fluffy.
- Beat in egg and vanilla.
- Stir in cooled chocolate.
- Fold in almond mixture until thoroughly combined.
- Cover and refrigerate until dough is firm; about 10 - 20 minutes.
- Preheat oven to 350°F Line 2 baking sheets with parchment paper.
- Place icing sugar in a bowl. Scoop dough with a tablespoon and roll into balls. Coat with icing sugar. Place on baking sheets.
- Bake 12-14 minutes. Remove sheets from oven and leave for 2 minutes. Cookies will set up a bit firmer as they sit. Remove to a rack to cool completely.
Nutrition Facts : Calories 88.1, Fat 5.9, SaturatedFat 3.1, Cholesterol 12.8, Sodium 50.4, Carbohydrate 10.2, Fiber 1.6, Sugar 7.3, Protein 1.7
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CHOCOLATE SNOWBALL COOKIES | THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Calories 86 per servingEstimated Reading Time 3 mins
- In a large bowl or stand mixer, add the brown sugar and butter and cream until light and fluffy. Add the egg, milk and vanilla. Mix until combined.
- In a medium sized bowl add the flour, cocoa, baking soda, baking powder, and salt. Slowly add the mixture to the creamed mixture until incorporated.
- Add walnuts to a food processor and pulse until finely ground. Add the walnuts to the dough and stir until incorporated. Cover the dough and chill overnight.
- Preheat oven to 350 degrees. Shape the dough into 1 inch balls and place on ungreased cookie sheets. Bake for 8-9 minutes or until the tops start to crack. Let cool completely on wire racks. Roll in the powdered sugar.
CHOCOLATE SNOWBALL COOKIES | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 60Total Time 4 hrs
- Beat butter, brown sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee bits.
- Refrigerate until firm enough to handle, at least 2 hours. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from chocolates. Shape dough into 1-inch balls. Press chocolate piece into each ball, covering completely with dough. Reshape into balls; place on prepared cookie sheet.
- Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely; roll in powdered sugar.
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