M M Crunchy Snowballs Recipes

Steps:

• In a non-stick, medium-sized saucepan, melt margarine and marshmallows, over medium heat until smooth. Remove from heat.
• Add almonds and coconut, coating completely with marshmallow mixture.
• Using buttered spoons, shape into balls and roll in M&M's.
• Variation: To make tropical snowballs, reduce coconut to 1/2 cup and add 1/4 cup dried fruit such as pineapple (diced), banana chips (broken into small pieces) or papaya.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

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.

Steps:

• Heat oven to 375*F.
• Cream together the butter, 3/4 cup of the powdered sugar, and the salt until fluffy; blend in the vanilla.
• Gradually beat in the flour, blending just until combined; stir in the Crunch bits.
• Shape dough into 1 1/4" balls; place 1" apart on ungreased cookie sheets.
• Bake 10-12 minutes, or until cookies are set and bottoms are lightly browned.
• Sift the 1/4 cup powdered sugar over the hot cookies; cool on baking sheets 10 minutes.
• Carefully transfer cookies to wire racks and cool completely.
• Dust with additional powdered sugar, if desired. Store in airtight containers.