ITALIAN SNOWBALL COOKIES RECIPE BY EVELYN - COOKEATSHARE
Provided by Evelyn Scott
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Number Of Ingredients 9
Steps:
- in a large mixing bowl add 1 cup softened butter, 3/4 cups confectioners sugar and vanilla. with a spoon mix until creamy. Once mix is creamy, slowly add 2 cups flour and 1 cup finely chopped nuts,(optional) Shape into 3/4 inch balls, rolling in palm of hand. place 1/2 inch apart on ungreased cookie sheets. bake in oven at 300 degrees for 25-30 minutes or until cookies are a cream color. remove from cookie sheets and place on cooling rack until cookies are just warm to the touch, then roll the cookies in the 1 cup extra sifted confectioners sugar, cool entirely and roll again in the same confectioners sugar. store in tightly covered container
Nutrition Facts : ServingSize 26 g, Calories 131, FatContent 7.14 g, TransFatContent 0.0 g, SaturatedFatContent 3.51 g, CholesterolContent 14 g, SodiumContent 62 g, CarbohydrateContent 16.0 g, FiberContent 0.5 g, SugarContent 9.93 g, ProteinContent 1.43 g
ITALIAN CHRISTMAS COOKIES RECIPE - BETTYCROCKER.COM
If you’re looking for a global spin on Christmas sugar cookies, this classic Italian version, made with lemon and ricotta, is one you won’t want to miss.
Provided by Betty Crocker Kitchens
Total Time 2 hours 45 minutes
Prep Time 40 minutes
Yield 54
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In small bowl, stir flour, baking powder and salt.
- In large bowl, beat granulated sugar, softened butter, ricotta cheese and lemon peel with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 30 minutes.
- Using floured fingers, shape dough into 54 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set but not brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- In small bowl, beat powdered sugar and 3 tablespoons lemon juice with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Tint with food color. Using knife, spread 1/2 teaspoon frosting on each cooled cookie; immediately top with sprinkles. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 80 , CarbohydrateContent 14 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 55 mg, SugarContent 10 g, TransFatContent 0 g
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