Taste of Home
Candy Cane Snowballs
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min. + cooling
YIELD: about 5 dozen.
I bake dozens of kinds of Christmas cookies to give to family and friends. I came up with this recipe when I had leftover candy canes. We dip the snowballs into a white candy coating, then into crushed peppermint candy. —Debby Anderson, Stockbridge, Georgia
Ingredients
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2 cups butter, softened
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1 cup confectioners' sugar
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1 teaspoon vanilla extract
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3-1/2 cups all-purpose flour
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1 cup chopped pecans
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8 ounces white candy coating, melted
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1/3 to 1/2 cup crushed peppermint candies
Directions
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1.
Cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in vanilla. Gradually beat in flour. Stir in pecans. Refrigerate, covered, until firm enough to shape, 3-4 hours.
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2.
Preheat oven to 350°. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
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3.
Bake until lightly browned, about 15 minutes. Remove from pans to wire racks; cool completely.
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4.
Dip tops of cookies into candy coating, allowing excess to drip off; dip into crushed candies. Let stand until set.
Nutrition Facts
1 cookie: 123 calories, 9g fat (5g saturated fat), 16mg cholesterol, 49mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.
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