Best Snowball Recipes

SNOWBALL

Steps:

• Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

BRAUNSCHWEIGER SNOWBALL

Steps:

• In a large bowl, combine the first 6 ingredients; beat until blended. Place on a large sheet of plastic wrap; using plastic wrap, shape mixture into a large ball. Transfer to a serving plate; refrigerate., For topping, in a small bowl, beat the cream cheese and mayonnaise until smooth. Remove plastic from braunschweiger ball; spread with topping. Sprinkle with chopped pepper. Serve with crackers.

CHOCOLATE SNOWBALL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.

SNOWBALL CAKE I

Steps:

• Line a 4 quart round mixing bowl with parchment paper.
• Break cake up into small bite-sized pieces.
• Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
• Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
• Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
• Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
• Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

CLASSIC SNOWBALL

Steps:

• Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial (or to your taste). Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold.
• Garnish with the maraschino cherry.

NO BAKE - CREAM CHEESE, COCONUT, SNOWBALL'S

Steps:

• 1. In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
• 2. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

ALMOND SNOWBALL COOKIES

Steps:

• Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

SNOWBALL CAKE

Steps:

• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping., Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours., Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.

CHERRY SNOWBALL COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy; gradually add flour and mix well. , Shape a tablespoonful of dough around each cherry, forming a ball. Place 1 in. apart on ungreased baking sheets., Bake at 325° for 18-20 minutes or until the bottoms are browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.

SNOWBALL CAKE

Steps:

• Heat oven to 350 degrees F.
• Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
• Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
• Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
• Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

CHERRY SNOWBALL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1/4 cup confectioner's sugar and butter with an electric mixer until smooth. Add flour; beat for 5 seconds. Add oats; beat for 5 seconds. Add coconut; beat for 5 seconds. Add walnuts; beat for 5 seconds. Add salt; beat for 5 seconds.
• Mix cherries into the butter mixture, beating until dough comes together and turns light pink from cherries, about 25 seconds.
• Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake in preheated oven until slightly golden, 18 minutes. Remove from oven. Pour remaining 1 cup confectioners' sugar into a shallow dish; roll warm cookies in sugar to coat. After rolling all of the cookies once, roll again in confectioners' sugar to coat.

CHRISTMAS SNOWBALL COOKIES

Steps:

• In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
• In a medium bowl, mix flour and baking powder.
• Add to butter mixture, stir to mix, then beat until well blended.
• Stir in pecans.
• Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
• Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes.
• If baking two sheets at once in one oven, switch their positions halfway through baking.
• Let cookies stand on sheets until cool enough to handle.
• Place remaining 1 1/2 cups powdered sugar in a shallow bowl.
• Roll warm cookies in powdered sugar to coat all over; discard remaining sugar.
• Set cookies on racks to cool completely.

SNOWBALL COOKIES

Steps:

• Preheat the oven 325 degrees F. Line two large baking sheets with parchment paper.
• Place the nuts in the bowl of a food processor, and process until finely ground or the texture of coarse cornmeal, 10 to 15 seconds. Transfer to a large bowl, and stir in the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then reduce the speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Roll the dough into balls (about 24 dough balls) and place about 1 1/2-inches apart on the prepared baking sheets. Bake until lightly golden and the bottoms begin to brown, 18 minutes.
• Cool the cookies on the baking sheet for 20 minutes. Roll the cookies in the confectioners' sugar just before serving.

DIRTY SNOWBALL COOKIES

Steps:

• Stir cream cheese in a large bowl until smooth. Crumble cookies over cream cheese and mix using your hands. Form mixture into balls, arrange on a baking sheet, and insert a toothpick into each ball. Refrigerate until solid, at least 2 hours. Or freeze, 15 to 30 minutes.
• Melt almond bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Dip cookie balls in the melted bark and place on waxed paper to cool.

COCONUT SNOWBALL MARTINI

Steps:

• In a pitcher stir together the half-and-half, coconut rum, vanilla vodka, and cream of coconut.
• Place ice cubes in a martini shaker.
• Add coconut mixture.
• Cover and shake.
• Divide mixture among prepared martini glasses.
• Makes: 4 to 6 drinks.

CHOCOLATE WALNUT SNOWBALL COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Finely chop 1/2 cup of the walnuts and set aside. Process the remaining 3/4 cup walnuts with 1/2 cup of the sugar in a food processor until very finely ground, about 1 minute. Add the butter and vanilla and process until smooth, 30 seconds to 1 minute. Add the flour, cocoa powder and salt and process until most of the dough forms a ball and is completely combined. Scrape the dough into a bowl with a rubber spatula and fold in the chocolate chips and reserved chopped walnuts.
• Roll mounded teaspoons of the dough into 1-inch balls and space evenly apart on the prepared baking sheet. Bake the cookies, rotating the baking sheet halfway through, until cracked on top and mostly firm but still slightly springy when pressed, about 18 minutes (they will firm up out of the oven). Cool the cookies on the baking sheet for 5 minutes; you want them to be slightly warm for the first tossing in sugar.
• Meanwhile, put the remaining 3/4 cup sugar in a shallow bowl or pie plate. Toss the warm cookies very gently in the sugar until evenly coated. Transfer the cookies to a wire rack to cool completely, about 30 minutes, then toss again in the sugar so they are very white. The cookies will keep in a little bit of extra sugar in an airtight container for up to 1 week.

NESTLE CRUNCH SNOWBALL COOKIES

Steps:

• Heat oven to 375*F.
• Cream together the butter, 3/4 cup of the powdered sugar, and the salt until fluffy; blend in the vanilla.
• Gradually beat in the flour, blending just until combined; stir in the Crunch bits.
• Shape dough into 1 1/4" balls; place 1" apart on ungreased cookie sheets.
• Bake 10-12 minutes, or until cookies are set and bottoms are lightly browned.
• Sift the 1/4 cup powdered sugar over the hot cookies; cool on baking sheets 10 minutes.
• Carefully transfer cookies to wire racks and cool completely.
• Dust with additional powdered sugar, if desired. Store in airtight containers.

SNOWBALL COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 325˚F (170˚C).
• Place the walnuts in a ziploc bag and use a rolling pin to crush them until crushed.
• In a large bowl, combine crushed walnuts, flour, sugar, softened butter, vanilla and mix with a rubber spatula until well combined.
• Roll the dough into ping pong ball-sized spheres.
• Bake for 20-30 minutes, until the bottom of the cookies is slightly brown.
• While the cookies are still warm, sift powdered sugar over the cookies.
• Enjoy!

CANDY CANE SNOWBALL COOKIES

Steps:

• Beat butter and confectioners' sugar in a bowl until creamy; stir vanilla extract into butter mixture. Gradually beat flour into mixture to make a smooth dough. Stir pecans into dough; refrigerate until thoroughly chilled, 3 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
• Bake cookies in the preheated oven until lightly browned, 18 to 20 minutes. Remove to cool on wire racks.
• Place crushed peppermints into a shallow bowl. Microwave confectioners' coating in a microwave-safe bowl for 30 seconds; stir. Continue heating in 15-second intervals, stirring after each interval, until coating is warm and smooth. Dip tops of cooled cookies in coating, then press into crushed candy. Set cookies aside to let coating set.

LEMON SNOWBALL

Steps:

• Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.