Holiday Snowball Cookies: Journal News Cookie Swap 2014

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This post is part of our series on my cookie swap tradition.  Every December, for the past ten years, I’ve invited friends to join me in a cookie exchange.  Over the years, our party has evolved into a mother-daughter event, hence the many recipe contributors listed on some of the posts!  Each post contains a favorite recipe from past exchanges.

This recipe comes from Meredith and Lexi, who are two of the most helpful people you’ll ever meet! This recipe is festive, colorful and fun!

Click here to see our recipe database with more from past Cookie Swaps. 

Holiday Snowball Cookies by Meredith and Lexi DelBene

Holiday Snowball Cookies by Meredith and Lexi DelBene

Ingredients

  • 1 ½ cups softened butter
  • ¾ cup powdered sugar
  • 1 tbsp vanilla extract
  • ½ teaspoon salt
  • 3 cups all-purpose flour
  • 1 2/3 cups (10 oz package) Nestle toll House Holiday Morsels or Holiday M&Ms
  • ½ cup finely chopped nuts
  • Powdered sugar

Instructions

  1. Preheat oven to 375 F.
  2. Beat butter, sugar, vanilla extract and salt in a large mixer bowl until creamy. Gradually beat in flour; stir in morsels/M&Ms and nuts. Shape level tablespoons of dough into 1 ¼ inch balls.
  3. Placed on ungreased baking sheets.
  4. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely.
  5. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.
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Ingredients:

1 ½ cups softened butter

¾ cup powdered sugar

1 tbsp vanilla extract

½ teaspoon salt

3 cups all-purpose flour

1 2/3 cups (10 oz package) Nestle toll House Holiday Morsels or Holiday M&Ms

½ cup finely chopped nuts

Powdered sugar

Instructions:

Preheat oven to 375 F.

Beat butter, sugar, vanilla extract and salt in a large mixer bowl until creamy.  Gradually beat in flour; stir in morsels/M&Ms and nuts.  Shape level tablespoons of dough into 1 ¼ inch balls.

Placed on ungreased baking sheets.

Bake for 10 to 12 minutes or until cookies are set and lightly browned.  Remove from oven.  Sift powdered sugar over hot cookies on baking sheets.  Cool on baking sheets for 10 minutes; remove to wire racks to cool completely.

Sprinkle with additional powdered sugar, if desired.  Store in airtight containers.

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About Author

Suburban Sweets columnist Josephine D’Ippolito is a baking enthusiast whose passion began more than twenty years ago, when, on a whim, she and her college friend made a single batch of cookies from scratch. One husband, three children and thousands of cookies later, Josephine enjoys the creative and culinary process of baking more than ever. Older, wiser and slightly more health conscious, she tends to justify her habit by making her desserts on the tiny side. Quite possibly her favorite day of the year is her annual cookie exchange held each December, when she gets to revel in the talent and sweetness of her dearest family and friends.

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