Eggnog Snowballs Recipes

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Spread the walnuts on another baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse the nuts in a food processor until finely ground. Transfer to a small bowl and add the rum and vanilla; let soak at least 30 minutes.
• Whisk the flour, 1 teaspoon nutmeg and the salt in a medium bowl. Beat the butter, egg yolk and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the walnut-rum mixture until fluffy, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Turn out the dough onto a large sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.
• Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared pans. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the pans.
• Put the remaining 1 cup confectioners' sugar and 3/4 teaspoon nutmeg in a medium bowl. Gently roll the warm cookies in the confectioners' sugar mixture. Transfer to a rack to cool completely; the cookies will firm up as they cool. Once cool, reroll in the confectioners' sugar mixture.

Steps:

• Melt the butter in a saucepan set over medium heat, then add the sugar and eggnog. Whisk together and bring to a boil. Boil for 1 minute, then remove from the heat and whisk in the vanilla and baking soda if using. Serve warm or at room temperature.

Steps:

• Line 2 baking sheets with parchment.
• Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
• Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
• Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
• Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.

Steps:

• 1. Mix together flour, cornstarch and salt in a medium bowl and set aside. Cream together butter and 1/4 cup powdered sugar. Beat in the eggnog. Add flour mixture gradually until well blended. Cover and refrigerate for an hour, or until the dough is firm.
• 2. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. Roll dough into 1-inch balls and place on baking sheet 1-inch apart. Bake 12-14 minutes, than roll in powdered sugar. Makes about 3 dozen cookies.