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Candy Cane Snowballs Recipe

Photo by: Taste of Home

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I bake dozens of different kinds of Christmas cookies to give to family and friends. I came up with this recipe when I had leftover candy canes I wanted to use up. The snowballs are dipped in a white candy coating, then into crushed peppermint candy. -Debby Anderson Stockbridge, Georgia

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30 Servings
Prep: 25 + chilling Bake: 20 min.

Ingredients

2 cups butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 cup chopped pecans
8 ounces white candy coating, coarsely chopped
1/3 to 1/2 cup crushed peppermint candy

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans. Refrigerate for 3-4 hours or until easy to handle.
Roll into 1-in. balls. Place 2 in. Apart on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip the top of each cookie into the candy coating; allow excess to drip off. Dip into peppermint candy. Place on waxed paper; let stand until set. Yield: 5 dozen.

Candy Cane Snowballs published in Taste of Home December/January 2004, p29

Homemade Peppermint Ice Cream

When peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin

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