Best Cashew Snowballs Recipes

TRIPLE NUT SNOWBALLS

Steps:

• Preheat oven to 375°. Cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, salt and cinnamon; gradually beat into creamed mixture. Pulse nuts in a food processor until finely ground. Mix nuts into dough., Shape into 1-in. balls. Place 1 in. apart on parchment-lined baking sheets. Bake until golden brown, 8-10 minutes. Cool on pans 10 minutes., Place remaining confectioners' sugar in a small bowl. Roll slightly cooled cookies in sugar; return cookies to wire racks to cool completely. Roll cookies in sugar again just before serving.

CASHEW NOUGAT COOKIES (SNOWBALLS)

Steps:

• Preheat oven to 375 degrees.
• Line baking sheet with parchment paper.
• Combine confectioners sugar and butter in mixing bowl. Blend on medium speed until creamy.
• Add in vanilla extract and then slowly beat in flour, salt and cashews until well blended.
• Separate dough into four equal parts. Roll into one inch diameter logs.
• Wrap them individually in plastic wrap and chill in the refrigerator for a half an hour.
• Unwrap your dough and cut out one inch sections.
• Roll each by hand and place on parchment paper one inch apart.
• Bake for twenty minutes. Cookies are done when golden brown.
• Remove and immediately roll in bowl of confectioners sugar until well coated.
• Cool on wire rack and then roll in sugar again.
• Store or serve and enjoy!

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 TRUFFLES

Steps:

• Pulse cashews and coconut in a food processor until finely ground. Add chocolate; pulse just to combine.
• In a small saucepan, heat cream with salt until simmering. Pour hot cream mixture into food processor; pulse until well combined and chocolate is melted. Transfer mixture to a shallow bowl and refrigerate until set, at least 1 hour and, covered in plastic, up to 2 days.
• Scoop chilled mixture, 2 teaspoons at a time (use a 1 3/8-inch or other small scoop, if you have one), onto parchment-lined baking sheets. Roll into balls. Refrigerate 30 minutes.
• Place more coconut in a shallow dish. Place some of melted chocolate in the palm of your hand; roll a truffle in the melted chocolate to generously coat, then roll in coconut, pressing gently to adhere. Repeat with remaining balls. Refrigerate 1 hour, then transfer to an airtight container, stacking truffles no more than 2 to 3 high, and refrigerate up to 2 weeks. Bring to room temperature just before serving.