FINE SANDING SUGAR RECIPES

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BRANDY BALLS RECIPE - BETTYCROCKER.COM



Brandy Balls Recipe - BettyCrocker.com image

Try a bit of brandy on your cookie tray this holiday season. These easy-prep balls, made with crushed vanilla wafers, can be rolled in cocoa or powdered sugar.

Provided by Stephanie Wise

Total Time 25 minutes

Prep Time 25 minutes

Yield 35

Number Of Ingredients 7

1 box (11 oz) vanilla wafers
1 cup chopped nuts (pecans, walnuts, hazelnuts and/or almonds)
3/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 cup brandy
2 1/2 tablespoons light corn syrup
Additional powdered sugar or unsweetened baking cocoa

Steps:

  • In food processor, process vanilla wafers into fine crumbs. Pour crumbs into large bowl. Add nuts, 3/4 cup powdered sugar and 2 tablespoons cocoa; stir to combine.
  • In small bowl, stir together brandy and corn syrup until well combined. Add to dry mixture; stir until dough-like mixture forms.
  • Roll mixture into 1-inch balls. Roll each ball in additional powdered sugar. If desired, place each in mini paper baking cup. Store in airtight container up to 2 weeks.

Nutrition Facts : ServingSize 1 Serving

SWEDISH CHRISTMAS COOKIES RECIPE - FOOD.COM



Swedish Christmas Cookies Recipe - Food.com image

Lovely, simple cookies spiced with cardamom, vanilla, and lemon zest. posted for Zaar World Tour. Instead of the sanding sugar you can just add some food coloring to regular sugar and stir in in until well mixed.

Total Time 3 hours 25 minutes

Prep Time 3 hours

Cook Time 25 minutes

Yield 3 1/2 dozen, 12-20 serving(s)

Number Of Ingredients 9

2 1/2 cups all-purpose flour
2 teaspoons ground cardamom
1/4 teaspoon fine salt
1 cup unsalted butter (2 sticks)
1 cup confectioners' sugar
1 large egg, room temperature
1 tablespoon pure vanilla extract
1 teaspoon finely grated lemon zest
colored crystal sugar or chopped toasted pecans

Steps:

  • Whisk the flour, cardamom, and salt in a bowl.
  • Put the butter and confectioners' sugar in a food processor, and process until smooth.
  • Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough.
  • Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs.
  • Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
  • Preheat oven to 325 degrees F.
  • Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated.
  • Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets.
  • Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts : Calories 279.5, FatContent 16, SaturatedFatContent 9.9, CholesterolContent 56.2, SodiumContent 57.3, CarbohydrateContent 30.3, FiberContent 0.8, SugarContent 10, ProteinContent 3.4

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