Snowballslamingtoncopy Recipes

Steps:

• Preheat the oven 325 degrees F. Line two large baking sheets with parchment paper.
• Place the nuts in the bowl of a food processor, and process until finely ground or the texture of coarse cornmeal, 10 to 15 seconds. Transfer to a large bowl, and stir in the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then reduce the speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Roll the dough into balls (about 24 dough balls) and place about 1 1/2-inches apart on the prepared baking sheets. Bake until lightly golden and the bottoms begin to brown, 18 minutes.
• Cool the cookies on the baking sheet for 20 minutes. Roll the cookies in the confectioners' sugar just before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
• Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
• Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.

Steps:

• Fill a Collins glass with ice.
• Add advocaat, then top up with the lemonade or lemon-lime soda.
• Stir gently.
• Squeeze in a little more lime juice, if you like.

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 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:

• Set oven to 350°.
• In a mixing bowl; cream butter, sugar and egg until blended.
• Add lemon juice and zest.
• Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture; add in the almonds.
• Cover, and refrigerate the dough for 2 hours or overnight.
• Roll into 1-inch balls.
• Place on ungreased baking sheets.
• Bake for 10-12 minutes, or until bottoms are lightly browned (the cookies will not brown on top).
• Remove immediately to wire racks; cool 5 minutes, then roll in icing sugar.

Steps:

• Heat oven to 350.
• Grease shallow muffin tray.
• cream butter and sugar.
• add vanilla.
• add egg.
• add flour and milk alternatively.
• place in shallow muffin tray and bake 20-25 minutes until golden.
• let cool.
• mix icing sugar and cocoa and add enough water to make paste.
• dip cakes completely in icing and cover in coconut.

Steps:

• Combine cheeses, sherry, Worcestershire, curry powder, garlic powder, white pepper and cayenne in a small bowl; blend well.
• Line a 2 cup bowl with plastic wrap, leaving a 4-inch overhang.
• Press cheese mixture into bowl.
• Fold plastic overhang over top and cover with another piece of plastic wrap.
• Refrigerate at least 4 hours (better if chilled a day or two) or freeze.
• Before serving, unfold plastic wrap and invert on serving plate.
• (If frozen, defrost before adding topping).
• Spoon chutney over top.
• Sprinkle with green onions, peanuts and coconut.
• Serve chilled with crackers.