Snow Ball Cookies Recipes

Steps:

• Preheat oven to 325˚F (170˚C).
• Place the walnuts in a ziploc bag and use a rolling pin to crush them until crushed.
• In a large bowl, combine crushed walnuts, flour, sugar, softened butter, vanilla and mix with a rubber spatula until well combined.
• Roll the dough into ping pong ball-sized spheres.
• Bake for 20-30 minutes, until the bottom of the cookies is slightly brown.
• While the cookies are still warm, sift powdered sugar over the cookies.
• Enjoy!

Steps:

• For the cookies: Beat the butter and powdered sugar with an electric mixer at medium speed until creamy. Beat in the vanilla. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until combined. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Scoop the dough into 1-inch balls using a cookie scoop and place 2 inches apart on parchment paper-lined baking sheets. Bake the cookies until golden brown on the bottoms, 13 to 15 minutes.
• For the strawberry sugar dust: Meanwhile, pulse the strawberries in a food processor until it forms a powder. Add the powdered sugar and pulse until combined.
• Roll the warm cookies in the strawberry powdered sugar and transfer to wire racks to cool. Roll in the strawberry powdered sugar again, if necessary, after cooled.

Steps:

• In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
• In a medium bowl, mix flour and baking powder.
• Add to butter mixture, stir to mix, then beat until well blended.
• Stir in pecans.
• Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
• Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes.
• If baking two sheets at once in one oven, switch their positions halfway through baking.
• Let cookies stand on sheets until cool enough to handle.
• Place remaining 1 1/2 cups powdered sugar in a shallow bowl.
• Roll warm cookies in powdered sugar to coat all over; discard remaining sugar.
• Set cookies on racks to cool completely.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Cream butter, powdered sugar, sour cream, milk, and vanilla in a bowl. Add flour, salt, and cinnamon; mix well. Mix in walnuts. Roll into 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven for 18 to 20 minutes.
• Remove from the oven and immediately roll balls in remaining powdered sugar to coat.

Steps:

• In a large bowl, combine the milk powder, peanut butter, honey and vanilla. Shape into 1-in. balls. Place on a waxed paper-lined baking sheet. Let stand, uncovered, for 30 minutes., In a microwave-safe bowl, melt candy coating and shortening at 70% power for 1-2 minutes; stir until smooth. If desired, tint some of the candy coating with food coloring. Dip balls into coating, then roll in coconut. Return to baking sheet; let stand until set. Store in an airtight container at room temperature.

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in butter until evenly blended. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Bake until slightly golden around edge, 10-12 minutes. Remove to wire racks to cool slightly. While still warm, gently roll in powdered erythritol. Cool completely on wire racks. Store in an air-tight container.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking tray with baking parchment. Tip the pecans into a food processor and blitz until they resemble a rough powder. Tip into a bowl and stir in the flour.
• In a separate bowl, beat the butter, caster sugar and orange zest together with an electric whisk until pale and fluffy. Add the flour and pecan mix and stir with a wooden spoon until everything comes together in a rough dough. Shape into 10 even-sized balls and put on the tray.
• Bake for 15 mins until set but the top is still pale in colour. Leave to cool on the tray for 5 mins, then, once cool enough to handle, gently roll the balls in the icing sugar and return to the tray. Leave to cool completely. Will keep in an airtight container for up to five days. Dust with more icing sugar just before serving.

Steps:

• Preheat oven to 400* F.
• Place flour and salt in a bowl and whisk to combine.
• In a food processor, cream sugar and butter until smooth.
• Add vanilla and flour mixture and process in pulses until well mixed into a smooth dough.
• Form into 1-inch balls and place on an ungreased cookie sheet.
• Bake at 400* F for 10-12 minutes. Cookies should not get brown, so start checking on them after 8-9 minutes.
• Roll hot cookies in additional powdered sugar and cool. Dust with additional powdered sugar, if desired, while still warm.