Easy Nutty Orange Snowballs Recipes

ORANGE COCONUT SNOWBALLS

Steps:

• In a food processor, pulse the vanilla wafers into a very fine crumb. Transfer to a mixing bowl. Pulse the pecans into a fine crumb and add to the bowl with the wafers. Finally, pulse the coconut until coarsely chopped and transfer to a separate shallow dish.
• Add the powdered sugar, orange juice concentrate, vanilla extract, and butter to the pecan and wafer crumbs. Using a hand mixer, mix until combined.
• Use a small cookie scoop to scoop dough and use your hands to form balls. Roll each ball in the chopped coconut and then place onto a cookie sheet. Chill until firm and then transfer to a container. Store leftovers in the refrigerator.

EASY ORANGE BALLS RECIPE (SNOWBALLS)

Steps:

• Add the crumbled vanilla wafers, orange juice concentrate, pecans and melted butter to the large bowl of your stand mixer. (see notes) Using the paddle attachment; mix on a medium speed until combined. Next, add the confectioner's powdered sugar then continue to mix until combine. Dough will be mushy and sticky.
• Line a baking sheet with parchment paper then use a one inch scoop to form orange balls, placing them on the lined baking sheet.
• Next, after all of the balls are formed, gently roll them in the flaked coconut to coat and transfer the orange snowball back to the lined baking sheet; repeat until all are coated.
• Refrigerate the orange snowballs until ready to serve. Please not that these orange balls do need to be kept chilled. Serve in small portions and replenish serving trays as needed.

NO BAKE VANILLA ORANGE BALLS

Steps:

• Mix crushed wafers with sugar.
• Add melted oleo.
• Add nuts; then add juice.
• Stir well.
• Make into balls and roll in fine coconut or powdered sugar.
• Refrigerate.

ORANGE SNOWBALLS - DEE DEE'S

Steps:

• 1. In a large bowl, mix together the wafer crumbs, melted butter, powdered sugar, orange juice concentrate, and chopped nuts. Stir until the mixture is well-combined. If it is too soft to roll into balls, refrigerate for 30 minutes or until firm enough to shape.
• 2. Using a teaspoon, roll the candy into small balls between your palms and place them on a baking sheet covered with foil.
• 3. In a small bowl, blend together the 1 cup of powdered sugar and 1 1/2 Tbsp orange juice with a handheld electric mixer. It should be fluid but not too runny; adjust the amount of sugar or juice as necessary to get a good dipping consistency.
• 4. Dip a ball in the sugar-juice mixture until it is well-coated, then roll it in the shredded coconut. Replace the ball on the baking sheet and repeat with remaining cookie/candy.
• 5. Refrigerate the balls to set them, then store them in an airtight container in the refrigerator.
• 6. NOTE: To crush the wafers, you can either use a blender or food processor, or place them in a large Ziploc bag and crush them with a rolling pin. Be sure that the cookies are in small crumbs, not large chunks.

TRIPLE NUT SNOWBALLS

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.

EASY ORANGE BALLS

Steps:

• Combine cookie crumbs and 1 cup confectioners' sugar.
• blend in butter.
• Stir in orange juice concentrate and add vanilla and nuts.
• Shape mixture into balls about the size of walnuts.
• Shake in food storage bag with sifted confectioners' sugar or coconut.
• Arrange orange balls in single layer on waxed paper-lined cookie sheet and store uncovered overnight in refrigerator for best flavor.

THE INN AT JACKSON'S ORANGE SNOWBALL COOKIES

Steps:

• Using an electric mixer on medium-high speed, beat the butter in a large mixing bowl for 30 seconds; add the icing sugar and beat until combined, scraping the sides of the bowl occasionally.
• Beat in the orange juice until combined.
• Beat in as much of the flour as you can with the mixer.
• With a wooden spoon, stir in 1 tbsp of the orange peel, plus the remaining flour.
• Shape the dough into 1-1/4-inch balls.
• Roll each one in granulated sugar.
• Place the balls 2 inches apart on an ungreased cookie sheet.
• Bake in a preheated 325°F oven for 15 minutes, or until the bottoms are lightly browned.
• Cool on cookie sheet for 5 minutes.
• Meanwhile, in a food processor or blender, blend together the 3/4 cup of granulated sugar and the remaining 2 tsp orange peel.
• Roll the warm, baked cookies in this mixture.
• Cool on wire racks.