Toasted Southern Snowballs Recipes

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SNOWBALLS II



Snowballs II image

These are technically Mexican Wedding Cakes or Russian Teacakes, but my grandmother gave up on us calling them that years ago!

Provided by Lori Dehn

Categories     Desserts     Cookies

Time 45m

Yield 30

Number Of Ingredients 8

1 cup butter
½ cup confectioners' sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 cup chopped pecans
⅓ cup confectioners' sugar for dusting, or as needed
¼ cup finely crushed peppermint candy canes

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.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 13 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 64 mg, Sugar 4.7 g

TOASTED ALMOND SNOWBALLS



Toasted Almond Snowballs image

Browning almond flour for these cookies adds a deep layer of toasty flavor, intensifying their overall nuttiness. Feel free to substitute other nuts: Pistachios, walnuts and pecans work particularly well. Snowballs keep, stored airtight at room temperature, for about a week.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 30m

Yield 3 dozen cookies

Number Of Ingredients 8

2/3 cup/75 grams almond flour
3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened
2 1/2 cup/305 grams confectioners' sugar
1 egg yolk
1 tablespoon brandy, pastis or ouzo
1/2 teaspoon almond extract
1 1/2 cups/190 grams all-purpose flour
1/4 teaspoon fine sea salt

Steps:

  • In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes. Immediately pour flour into a small bowl to cool. Watch carefully: Once the flour begins to toast, it will happen very quickly.
  • Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners' sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.
  • Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.
  • Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.
  • When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.
  • Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.
  • Place 3/4 cup confectioners' sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners' sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners' sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners' sugar.

SOUTHERN AMBROSIA SNOWBALL



Southern Ambrosia Snowball image

We always know the holidays are just around the corner when Mama breaks out her ambrosia balls. Our version features marmalade, wafer cookies, and coconut all balled up. Plus, our snowballs are no-bake, so you can fix these festive treats fast and invite the kids to help.

Yield makes 24 snowballs

Number Of Ingredients 6

5 tablespoons light corn syrup
3 tablespoons orange marmalade
2 tablespoons orange liqueur or orange juice concentrate
One 12-ounce box Nilla Wafers, finely crushed
48 mini marshmallows
1 3/4 cups sweetened coconut flakes

Steps:

  • In a bowl, combine the corn syrup, orange marmalade, and orange liqueur. Stir in the crushed vanilla wafers until moistened and knead together until well mixed.
  • Use your hands to shape the mixture into 1-inch balls, filling each with 2 mini marshmallows. Roll each ball in the coconut to coat and store in an airtight container for up to 1 week.
  • If you're serving this dessert right after you prepare it, try sticking half a maraschino cherry in the center of each snowball for an extra surprise.

SOUTH AFRICAN SNOWBALLS



South African Snowballs image

Make and share this South African Snowballs recipe from Food.com.

Provided by Sudika

Categories     Dessert

Time 30m

Yield 12 snowballs, 12 serving(s)

Number Of Ingredients 9

125 g butter
125 ml cream
125 ml caster sugar
625 ml self raising flour, sifted
1 teaspoon strawberry essence
200 g strawberry jam
375 ml boiling water
1 teaspoon food coloring (pink or red)
desiccated coconut, as required

Steps:

  • Cream butter and sugar till fluffly. Beat in cream. Add flour and knead to make soft dough.
  • Divide dough into 24 balls. Flatten each ball slightly.
  • Place 12 each on cookie sheets.
  • Bake in oven preheated at 180 degrees celcius for 15 minutes ortill edges are brown.
  • Beat jam with a fork. Add boiling water and colouring and whisk till smooth.
  • Sandwich two cooled cakes with a bit of jam/water syrup.
  • Then dip the two sanwiched cakes in the syrup.
  • Roll in coconut and leave uncovered for a bit to dry.

Nutrition Facts : Calories 271.1, Fat 10.7, SaturatedFat 6.6, Cholesterol 29.2, Sodium 70.3, Carbohydrate 40.7, Fiber 0.9, Sugar 16.5, Protein 3.2

TOASTED S'MORE SNOWBALLS



Toasted S'more Snowballs image

Make and share this Toasted S'more Snowballs recipe from Food.com.

Provided by shawnajean

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 3

12 graham cracker squares
18 cups rocky road ice cream (1 1/2 cup each)
1 (7 1/4 ounce) package fluffy white frosting mix

Steps:

  • Line a baking sheet with waxed paper. Arrange cracker squares on waxed paper. Use a small ice cream scoop to place scoops of ice cream on each cracker square. Cover and freeze while preparing frosting.
  • Prepare frosting mix according to package directions. Place frosting in a large pastry bag fitted with a large round tip (1/4-inch). Pipe frosting over each ice cream mound to cover. Or use a spoon to spread frosting over each ice cream scoop, spreading to cover. Freeze at least 1 hour (cover loosely after frosting is firm).
  • Preheat oven 500 degree F. Transfer squares to a greased baking sheet. Bake, uncovered, for 3 to 4 minutes or until frosting is golden brown. Serve immediately. Makes 12 servings.

Nutrition Facts :

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