Shortbread Snowballs Recipes

OLD FASHIONED SNOWBALL COOKIES

Steps:

• Preheat oven to 325 ° F
• Place the butter and sugar in a large bowl and cream with an electric mixer. You can also use a stand mixer.
• Add in the water and vanilla extract and mix until combined.
• Then add flour and mix thoroughly.
• Add the chopped nuts and gently stir to combine.
• Chill in the refrigerator for 2 hours
• Roll the chilled dough into 1 inch balls and place on an ungreased cookie sheet.
• Bake for 20 minutes.
• After baking, transfer to a wire rack and cool for 5-10 minutes.
• Then roll in confectioner's sugar.

HERSHEY'S KISS SNOWBALL COOKIES

Steps:

• Cream butter, powdered sugar, and sugar until light and fluffy; about 4 minutes.
• Beat in vanilla extract, and salt, wiping down the sides of the bowl with a spatula as you go.
• With mixer on low, slowly add flour until incorporated.
• Mix in ground pecans. Turn mixer to high for 2-3 seconds to fully incorporate.
• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Scoop 1½ tbsp cookie dough. Split the ball in half and add a chocolate kiss to the center.
• Roll the dough between the hands until smooth.
• Place 1½ inches apart on cookie sheet.
• Bake in oven for 15-18 minutes.
• Transfer to rack once cool.
• Roll balls in powdered sugar.

SNOWBALL COOKIES

Steps:

• Heat oven to 325°F.
• Process pecans in food processor until finely chopped. Transfer chopped pecans to bowl; stir in flour and salt. Set aside.
• Cream butter and granulated sugar in medium bowl 2 minutes or until fluffy. Beat in vanilla. Reduce speed to low; add nut mixture. Beat just until dough is combined.
• Working with 1 tablespoon dough, shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Let cookies cool on cookie sheet 5 minutes; transfer to cooling rack to cool completely.
• Place powdered sugar into shallow bowl; roll cooled cookies in sugar to coat. Store in airtight container. If necessary, re-roll cookies in powdered sugar before serving.

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.

SHORTBREAD SNOWBALLS

Steps:

• 1. Pre heat oven to 350 degrees
• 2. Mix butter, sugar, vanilla, flour, and pecans on high for 1 - 2 min. (until smooth)
• 3. roll mixture into 1 inch diameter balls. Place onto non-greased cookie sheet .5 - 1 inch apart
• 4. Bake for 18 - 20 minutes, cool
• 5. toss cookies in confectoners' sugar. serve warm or room temperature

ALMOND SHORTBREAD SNOWBALLS

Steps:

• 1. Preheat oven to 350. Bake almonds in a single layer in shallow pan 6 minutes or til toasted and fragrant, stir once half way through. Cool completely. Reduce oven to 325.
• 2. Process almonds in food processor until finely ground. About 30 seconds.
• 3. Beat butter at medium speed with electric mixer until creamy. Gradually add vanilla and 1 cup powdered sugar. Beat well. Dough should be crumbly but if it's not, don't worry about it. It's likely due to your altitude and will be crumbly after the next step.
• 4. Combine flour, salt and almonds: gradually add to butter mixture. Beating until well blended. Shape dough into 3/4 inch balls and place 2 inches apart on parchment paper-lined baking sheet.
• 5. Bake at 325 for 12-15 minutes or until edges are lightly browned. Cool 2 minutes before transferring to wire racks. Cool 10 minutes more and roll in 1/2 cup powdered sugar.