Colorful Snowballs Recipes

THE PERFECT NEWFOUNDLAND SNOWBALLS RECIPE

Steps:

• In a large saucepan, combine the sugar, butter and milk. This mixture will foam up while boiling so a larger pot is recommended.)
• Boil together gently over medium heat for 5-6 minutes or until mixture reaches about 225 -230 degrees F on a candy thermometer. (The 5 to 6 minutes cooking time is usually quite accurate for me but don't start timing it until the mixture is fully at a rolling boil and don't stir the mixture while it boils.) For the record, my latest batch took exactly 6 minutes at a rolling boil and it was perfect.
• Mix together the oats, 1 cup coconut and cocoa.
• Add the boiled mixture to the dry ingredients until well combined and chill well in the fridge, until mixture is able to be shaped into 1 1/2 inch balls. The mixture will be quite soft and sloppy while it is still hot. It will not firm up until it is very well chilled.
• In updating this recipe I prepared a batch and let it cool down to almost room temperature before covering the bowl and refrigerating overnight. The next day, as can be seen in one of the photos above, the mixture was very easy to scoop and roll into balls.
• Roll the balls in additional coconut.
• Makes about 4 dozen. These should ALWAYS be stored in the fridge to maintain the soft yet slightly chewy texture. They tend to be too soft at room temperature.
• These freeze very well (my kids eat them frozen all the time, just like my siblings and I did as kids)

PEANUT BUTTER SNOWBALLS RECIPE

Steps:

• Combine sugar, peanut butter and butter in a bowl mixing until dough forms.
• Shape into 1 inch balls and place on baking sheet lined with wax paper. Chill for 30 minutes.
• When done chilling, melt candy coating until smooth and dip balls coating with candy until smooth and all over. Place back on waxed paper lined baking sheet, sprinkle with sprinkles and chill for an additional 15-20 minutes. ENJOY!

FROSTY SNOWBALLS DIABETIC

Steps:

• In a large mixing bowl beat margarine and applesauce with an electric mixer on medium to high speed for 30 seconds.
• Mix the 1/3 cup of Splenda with the 2 1/4 cups flour.
• Beat 1/4 cup of the flour mixture into the margarine.
• Add and beat in water and vanilla until combined.
• Beat in as much of the flour as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour and the chopped pecans.
• Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet.
• Bake in a 325 degree F oven 20 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool completely.
• In each of three bowls place 1/3 cup of the sifted powdered sugar. Add a different color of edible glitter or colored sugar to each bowl. Gently roll and shake cooled cookies in desired powdered sugar mixture.

SWEET SNOWBALLS

Steps:

• Melt the chocolate in a bowl over a pan of simmering water. Meanwhile, crush the biscuits and Maltesers in a large bowl with a rolling pin.
• Add mini marshmallows, dried cranberries and cake crumbs, then the chocolate and golden syrup. Mix well. Tip desiccated coconut onto a plate. Drop large spoonfuls of mixture onto the plate, then roll them around, coating in coconut and shaping into balls. Place on a baking tray and chill for 30 mins before serving. Sprinkle with edible glitter if you like.

SNOWBALLS II

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.