Snowballs White Chocolate Cookie Butter Balls Recipes

CHOCOLATE SNOWBALL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.

PEANUT BUTTER SNOWBALLS

Steps:

• In a bowl, combine the sugar, peanut butter and butter. Chill in freezer for 30 minutes or until the mixture is easy to handle. Shape into 1-in. balls and place on a waxed paper-lined baking sheet. Freeze for 30 minutes or until firm. , Meanwhile, melt the candy coating in a microwave-safe bowl. Dip each ball and place on waxed paper to harden. If desired, sprinkle with chopped peanuts.

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.

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 (WHITE CHOCOLATE COOKIE BUTTER BALLS)

Steps:

• 1. Place the cookie butter, butter and confectioners' sugar in a large bowl. Mix with your hands until a nice smooth texture is formed.
• 2. Place some waxed paper on your table. Take some of the cookie butter mixture and form into small balls. Lay each ball on the waxed paper. Let stand for about 10 minutes to firm.
• 3. Take the candiquik, break into squares, and place in a microwave safe dish. Microwave for 2 minutes. remove dish and stir. Keep microwaving for 20 seconds and stirring until the white chocolate has melted.
• 4. Either using a toothpick or a spoon (I do better with a spoon), place each ball in the white chocolate and let excess white chocolate drip back into bowl before placing the ball back onto the waxed paper. When the white chocolate has set, you can put the snowballs into an air tight container and put into refrigerator until ready to serve.

WHITE CHOCOLATE PEANUT BUTTER SNOWBALLS

Steps:

• Line cookie sheet with aluminum foil.
• Using mixer, beat peanut butter and butter until smooth and creamy.
• Add powdered sugar 1/2 cup at a time until smooth.
• Roll mixture into 1 inch balls with damp hands.
• Place balls onto aluminum foil and place in freezer for 30 minutes until firm.
• Melt white chocolate chips and oil in double broiler.
• Remove from heat.
• Dip balls in chocolate until completely covered.
• Place balls onto wax paper and refrigerate for 30 minutes until firm.
• Enjoy!

PEANUT BUTTER SNOWBALLS

Steps:

• In a medium mixing bowl, combine sugar, peanut butter and butter; mix well. Shape into 1-inch balls and place on a waxed or parchment paper lined cookie sheet. Chill for 30 minutes or until firm. Melt the white candy coating in a microwave safe bowl (defrost at 30 second increments) until smooth. Dip balls and place on lined cookie sheet to harden.