Candy Cane Snowball Cookies
Candy Cane Snowball Cookies might be a good recipe to expand your hor d'oeuvre recipe box. One serving contains 84 calories, 1g of protein, and 5g of fat. This recipe serves 48. For 13 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of all purpose flour, powdered sugar, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It can be enjoyed any time, but it is especially good for Christmas. Many people made this recipe, and 111 would say it hit the spot. It is brought to you by Well Plated. Overall, this recipe earns an improvable spoonacular score of 4%. If you like this recipe, you might also like recipes such as Candy Cane Cocktail with Homemade Candy Cane Infused Vodka, Candy Cane Cookies, and Candy Cane Cookies.
Servings: 48
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
2 cups all purpose flour
1/4 teaspoon kosher salt
2/3 cup crushed candy canes or peppermint candies (I crushed mine in a food processor)
1 teaspoon pure peppermint extract
1/2 cup powdered sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 cup toasted almonds, pecans, or walnuts, toasted and finely ground (I used almonds and love the way their flavor turned out with the white chocolate. My grandma used pecans)
Equipment:
hand mixer
baking sheet
mixing bowl
oven
microwave
wire rack
bowl
frying pan
Cooking instruction summary:
With an electric mixer, beat the butter, powdered sugar, vanilla extract, and peppermint extract in a large mixing bowl until light and fluffy. Beat in the flour and salt, then the nuts until evenly blended. Divide the dough in half, form each half into a disk, then wrap tightly in plastic and refrigerate for 30 minutes.Preheat your oven to 325 degrees F and line a baking sheet withparchment paperor asilpat mat. With acookie scoopor spoon,portion the dough and roll into 1-inch balls. Place the balls 1 inch apart on the prepared baking sheet. Bake for 15-20 minutes, until the cookies are just set but not yet brown. Transfer to a wire rack and let cool completely (if you would like to roll some of the cookies in powdered sugar to make a traditional version of snowball cookies without the chocolate and peppermint, do so now while the cookies are still warm. Leave any cookies you'd like to top with chocolate plain and let cool.)In a heatproof bowl set over a pan of simmering water, melt the white chocolate. Ensure the bottom of the bowl does not touch the water and that the water doesn't bowl. Alternatively, you can melt the chocolate in the microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate doesn't burn. When the chocolate is nearly melted, remove it from the heat (or microwave) and stir until smooth.Dip the tops of the cookies into the white chocolate, then immediately sprinkle with crushed peppermint candies while the chocolate is still wet. Transfer to a plate to let the chocolate set. Enjoy!
Step by step:
1. With an electric mixer, beat the butter, powdered sugar, vanilla extract, and peppermint extract in a large mixing bowl until light and fluffy. Beat in the flour and salt, then the nuts until evenly blended. Divide the dough in half, form each half into a disk, then wrap tightly in plastic and refrigerate for 30 minutes.Preheat your oven to 325 degrees F and line a baking sheet withparchment paperor asilpat mat. With acookie scoopor spoon,portion the dough and roll into 1-inch balls.
2. Place the balls 1 inch apart on the prepared baking sheet.
3. Bake for 15-20 minutes, until the cookies are just set but not yet brown.
4. Transfer to a wire rack and let cool completely (if you would like to roll some of the cookies in powdered sugar to make a traditional version of snowball cookies without the chocolate and peppermint, do so now while the cookies are still warm. Leave any cookies you'd like to top with chocolate plain and let cool.)In a heatproof bowl set over a pan of simmering water, melt the white chocolate. Ensure the bottom of the bowl does not touch the water and that the water doesn't bowl. Alternatively, you can melt the chocolate in the microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate doesn't burn. When the chocolate is nearly melted, remove it from the heat (or microwave) and stir until smooth.Dip the tops of the cookies into the white chocolate, then immediately sprinkle with crushed peppermint candies while the chocolate is still wet.
5. Transfer to a plate to let the chocolate set. Enjoy!
Nutrition Information:
covered percent of daily need
