Post by Loupy on Dec 22, 2018 0:54:47 GMT -7
Snowball Cookies
From: Sara @ www.dinneratthezoo.com/snowball-cookies/
These snowball cookies are light and tender cookies studded with pecans and chocolate chips, then rolled in powdered sugar. A melt in your mouth treat that's perfect for the holidays!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Makes: 48 cookies
INGREDIENTS
1 cup butter softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup finely chopped pecans
1/2 cup miniature chocolate chips
1 1/2 cups powdered sugar
INSTRUCTIONS
Preheat the oven to 325 degrees F.
Line two sheet pans with parchment paper or nonstick baking mats.
Place the butter and granulated sugar in the bowl of a mixer and beat until light and fluffy.
Add the vanilla extract and beat for 30 seconds.
Add the flour, pecans and chocolate chips.
Mix on low speed until a crumbly dough forms.
Roll the dough into 1 inch balls and place 1 1/2 inches apart on the prepared pans.
Bake for 16-18 minutes until light brown.
Let the cookies cool for 5 minutes, then roll them in the powdered sugar.
Let the cookies cool completely then roll again in powdered sugar.
Serve.
TIPS FOR SNOWBALL COOKIES
It’s best to keep these cookies on the smaller side so that they hold their round shape when they bake.
The cookies are dipped in powdered sugar two times – once when they’re hot, and a second time after they’ve cooled off.
The cookie dough can be frozen for up to one month, then thawed and baked at a later date.
It’s important that the pecans be finely chopped so that they can be evenly distributed throughout the dough.
Snowball cookies can be stored in an airtight container at room temperature for up to 5 days.
If you don’t want to use pecans, you can substitute walnuts or almonds instead.
Nutritional Information:
Calories: 96
Total Fat: 5g
Sat Fat: 2g
Cholesterol: 10mg
Sodium: 35mg
Potassium: 16mg
Carbs: 10g
Sugar: 5g
From: Sara @ www.dinneratthezoo.com/snowball-cookies/
These snowball cookies are light and tender cookies studded with pecans and chocolate chips, then rolled in powdered sugar. A melt in your mouth treat that's perfect for the holidays!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Makes: 48 cookies
INGREDIENTS
1 cup butter softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup finely chopped pecans
1/2 cup miniature chocolate chips
1 1/2 cups powdered sugar
INSTRUCTIONS
Preheat the oven to 325 degrees F.
Line two sheet pans with parchment paper or nonstick baking mats.
Place the butter and granulated sugar in the bowl of a mixer and beat until light and fluffy.
Add the vanilla extract and beat for 30 seconds.
Add the flour, pecans and chocolate chips.
Mix on low speed until a crumbly dough forms.
Roll the dough into 1 inch balls and place 1 1/2 inches apart on the prepared pans.
Bake for 16-18 minutes until light brown.
Let the cookies cool for 5 minutes, then roll them in the powdered sugar.
Let the cookies cool completely then roll again in powdered sugar.
Serve.
TIPS FOR SNOWBALL COOKIES
It’s best to keep these cookies on the smaller side so that they hold their round shape when they bake.
The cookies are dipped in powdered sugar two times – once when they’re hot, and a second time after they’ve cooled off.
The cookie dough can be frozen for up to one month, then thawed and baked at a later date.
It’s important that the pecans be finely chopped so that they can be evenly distributed throughout the dough.
Snowball cookies can be stored in an airtight container at room temperature for up to 5 days.
If you don’t want to use pecans, you can substitute walnuts or almonds instead.
Nutritional Information:
Calories: 96
Total Fat: 5g
Sat Fat: 2g
Cholesterol: 10mg
Sodium: 35mg
Potassium: 16mg
Carbs: 10g
Sugar: 5g