Best Mexican Snowballs Recipes

Toffee Snowballs (Russian Teacakes or Mexican Wedding Cookies) image

Provided by Marg CaymanDesigns

Categories Dessert

Time 33m

Yield 36-48 serving(s)

Number Of Ingredients 10

1 cup real butter, at room temperature
5 tablespoons sugar
2 teaspoons vanilla
1 tablespoon water
1/4 teaspoon salt
2 cups flour
2 cups finely chopped pecans
3 ounces toffee pieces
3 ounces mini chocolate chips
powdered sugar, for rolling cookies

Steps:

Line cookie sheets with parchment paper and set aside. Preheat oven to 325ºF.
Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly.
Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned.
Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.

Nutrition Facts : Calories 143.8, Fat 11, SaturatedFat 4.5, Cholesterol 14.8, Sodium 69.1, Carbohydrate 10.9, Fiber 0.9, Sugar 4.7, Protein 1.5

Mexican Snowballs image

Provided by Martha Stewart

Time 2h

Number Of Ingredients 3

2 pints vanilla ice cream
2 cups sweetened shredded coconut
1 teaspoon ground cinnamon

Steps:

Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping the ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6 to 10 minutes; let cool.
Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes (or up to 1 day).

Nutrition Facts : Calories 265 g, Fat 17 g, Fiber 1 g, Protein 4 g