Honey Sand Balls Recipes

Steps:

• Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap; let stand for 30 minutes.
• Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces; roll into balls. Dust with flour to prevent from sticking.
• Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough.
• Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey; stir gently with a wooden spoon until coated.
• Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.

Steps:

• In a large mixing bowl beat together butter, 1/2 Celsius powdered sugar and honey.
• Add flour, nuts, vanilla and salt.
• Mix thoroughly using hands if necessary. Shape into 1 inch balls and place 1 1/2 inches apart on a greased cookie sheet or on a sheet covered with parchment paper.
• Bake in a preheated 325° oven for 14-16 minutes or until cookies are barely tinged with brown.
• While warm roll in powdered sugar.
• Cool and roll in powdered sugar again.

Steps:

• Preheat oven to 350 degrees F.
• Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker.
• Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
• Add honey to the date and almond mixture. Mix together until evenly incorporated and smooth. Coat hands with some vegetable oil so that mixture does not stick too much and form mixture into 1 1/2-inch balls. Roll each ball in chopped almonds to coat well. Place in a tightly sealed container until ready to eat. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together if transporting. Will keep for up to 5 days at room temperature or up to a week, if refrigerated.

Steps:

• Sausage Balls.
• Preheat the oven to 350°F
• Spray a cookie sheet with cooking spray.
• Combine First six ingredients in a large glass bowl.
• Mix well with your fingers.
• The mixture will be very crumbly.
• Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.
• Place the balls on the cookie sheet.
• Bake for 18 to 20 minutes or until golden brown.
• To prevent sticking, move the balls with a spatula halfway through cooking.
• Sauce.
• Mix Last 7 Ingredients together.

Steps:

• mix together all ingredients except crushed corn flakes.
• Scoop out by teaspoon full and roll into balls, then roll in crushed corn flakes.
• Chill before serving.

Steps:

• Cream butter, sugar and honey. Add flour, nuts, vanilla and salt. Mix. Shape into 1" balls. Place 1 1/2" apart on lightly greased cookie sheets. Bake at 325 degrees for 14-16 minutes, until barely tinged brown. Roll in confectioners' sugar while still warm. Cool and roll again in sugar.