Recipes for "snowball cookies"

Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.

Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.

Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Beat butter, 1/2 cup powdered sugar, and vanilla with an electric mixer in a large bowl until smooth.

Gradually mix in flour, pecans, and salt until completely incorporated.

Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven until bottoms are light golden brown but tops are still pale, 12 to 15 minutes. (Try not to let cookies get too brown: it's better to undercook them than to overcook them.)

Remove cookies from the oven and let sit on the baking sheets briefly before removing to wire racks.

Place 1/3 cup powdered sugar in a shallow bowl; roll hot cookies in sugar to coat, then return to the wire racks to cool.

Once cooled, roll cookies in the powdered sugar once more.

Preheat oven to 350 degrees F (175 degrees C). Sift the confectioners' sugar into a shallow bowl, stir in the walnuts, and set aside.

Beat the shortening, butter, cream cheese, and sugar together in a bowl until the mixture is creamy and thoroughly blended. Mix in the almond extract, vanilla extract, and flour; stir to combine. Scoop up dough by rounded tablespoons, and roll into balls about 1 inch in diameter. Place the balls about 1 1/2 inches apart on ungreased baking sheets.

Bake in the preheated oven until the cookies turn slightly golden at the edges, about 6 minutes. Let the cookies cool on the baking sheets for about 1 minute, then roll in the confectioners' sugar-walnut mixture while still a little warm.

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.

Preheat the oven to 350 degrees F (175 degrees C).

Beat together shortening, butter, and white sugar in a large bowl using an electric mixer until smooth and creamy; add eggs and vanilla and beat until smooth. Sift flour and salt into creamed butter mixture and stir just until dough is combined; fold in pecans. Shape dough into 1-inch balls and arrange on a baking sheet.

Bake in the preheated oven until lightly browned, about 20 minutes. Cool cookies slightly, then roll in confectioners' sugar. Cool cookies completely and roll again in confectioners' sugar.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine butter, sugar, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. Slowly add flour and mix in. Add mint chocolate chips until well incorporated. Roll dough into 1-inch balls and place on the prepared baking sheet.

Bake in the preheated oven until bottom of cookies start to lightly brown, 16 to 20 minutes. Cool briefly on baking sheet until cool enough to handle, about 5 minutes. Pour confectioners' sugar in a shallow plate and roll each cookie in the sugar while still warm.

Preheat the oven to 325 degrees F (165 degrees C). Grease 4 baking sheets.

Beat butter and brown sugar together in a bowl using an electric mixer. Stir in vanilla extract. Stir in flour gradually; mixture will be crumbly. Add pecans and work into the dough.

Pinch off dough in teaspoons; roll in hands to form balls that are about 1/2-inch in diameter. Place onto the prepared baking sheets.

Bake in the preheated oven until firm and browned on bottoms, 15 to 18 minutes.

Remove from the oven and let cool slightly, about 5 minutes. Roll warm cookies in confectioners' sugar.

1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

2. In a bowl, beat together the butter, 1/2 cup powdered sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the flour, pecans, and salt, beating until combined.

3. Roll the dough into tablespoon-size balls. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 12 minutes, until the cookies are set. Let sit 5 minutes, then roll each cookie through 1 cup powdered sugar while hot.

4. Let the cookies cool, then roll each through the sugar one final time. Store in an airtight container for up to 5 days