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.

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.

CREAMY COCONUT SNOWBALLS

Steps:

• Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.

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.

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.

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.

NOEL NUT BALLS

Steps:

• Whisk together flour, pecans, confectioners' sugar, and salt in a medium bowl. With an electric mixer on medium-high speed, beat butter and honey until fluffy, about 3 minutes. Mix in bourbon or orange juice just to combine. Add flour mixture, and beat just to combine. Turn out dough onto a piece of plastic, wrap tightly, and chill 3 hours.
• Preheat oven to 350 degrees. Roll dough, 2 teaspoons at a time, into balls. Place 2 inches apart on parchment-lined baking sheets. Bake until brown around edges, about 12 minutes. Transfer cookies to wire racks; let cool completely. Roll in confectioners' sugar to coat. Cookies can be stored in an airtight container at room temperature up to 1 week.