SNOWBALL COOKIES RECIPE | LAND O’LAKES
Snowball cookies are a favorite Christmas cookie recipe, but these pecan-filled cookies are scrumptious all year round.
Provided by Land O'Lakes
Categories Shaped Christmas Butter Sweet Baking Creating New Traditions Dairy Cookie Dessert Cookie Dessert
Total Time 0 minutes
Prep Time 30 minutes
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Cream butter and sugar in medium bowl until creamy. Add vanilla; beat until well mixed.
- Add flour, pecans and salt; beat at low speed, scraping bowl occasionally, until well mixed.
- Shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.
Nutrition Facts : Calories 130 calories, FatContent 10 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 50 milligrams, CarbohydrateContent 11 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
PERFECT PEANUT BUTTER COOKIES RECIPE - FOOD.COM
When peanut butter cookies are requested in my home, this is the recipe I turn to. It's one of my favourites!
Total Time 23 minutes
Prep Time 15 minutes
Cook Time 8 minutes
Yield 50 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F; have ungreased shiny cookie sheets ready.
- In a large mixing bowl, with electric mixer, cream together the butter and sugars; next, beat in egg, peanut butter and vanilla.
- In a smaller bowl, sift together salt, baking soda and flour (I do this through a sieve, not with a sifter).
- With a wooden spoon, stir flour mixture into peanut butter mixture until a dough is formed.
- If desired, you could stir in about 1/2 cup (or more) of chocolate chips now; I usually don't (even though I'm a chocoholic) as I often just want a pure peanut butter cookie with nothing else in it, not even peanut bits.
- Stash dough in fridge while you clean up the dishes; this step isn't absolutely necessary but the fridge slightly firms up the dough, making it easier to work with.
- Drop by heaping teaspoons onto cookie sheets and press down, criss-cross style, with a fork-- the classic peanut butter cookie look.
- If fork sticks to cookies too much as you press down, lightly flour the fork.
- Bake in preheated oven for 7 to 9 minutes, or until edges are slightly darkened (I like to cook these at 7-1/2 minutes).
- Do not worry if they don't look done; cookies firm up as they cool and if you want chewier cookies it is very important not to overbake them.
- Add an extra minute if you like crispier cookies.
- Remove cookies from sheets after letting them rest on sheets for one minute, then let cooked cookies cool on racks.
- Store cookies in a tin or in cookie jar (airtight containers are best).
- I use a one-inch scoop to make the cookies; the approximate yield I get is 4-1/2 dozen cookies.
Nutrition Facts : Calories 80.2, FatContent 4.6, SaturatedFatContent 1.8, CholesterolContent 8.6, SodiumContent 77.9, CarbohydrateContent 8.5, FiberContent 0.4, SugarContent 4.6, ProteinContent 1.9
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