How To make Almond Snowcap Cookies
3/4 c Margarine; softened
3/4 c Powdered sugar
1 1/2 c Flour
3/4 c Raspberry jam
3 Egg whites
3/4 c Sugar
1 c Sliced almonds
1/2 c Shredded coconut
In bowl, cream margarine and powdered sugar until light. Blend in flour. Press evenly over bottom of a 9 x 13 inch pan. Bake at 350 degrees for 12 -16 minutes, until set. Spread jam over hot baked crust. In bowl, beat egg whites until foamy. Continue to beat, adding granulated sugar, 1 Tablespoon at a time until egg whites form soft peaks and are glossy. Fold in 1/2 cup nuts. Spread over jam layer. Sprinkle with remaining nuts and coconut. Bake at 350 degrees. Cool and cut into bars. Makes 24 bars -----
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Ina Garten & Kathleen King Make Double Chocolate Almond Cookies | Barefoot Contessa | Food Network
Kathleen King, founder of Tate's Bake Shop, joins Ina to make her Double Chocolate Almond Cookies.
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Kathleen King's Double Chocolate Almond Cookies
Recipe courtesy of Kathleen King
Yield: 52 cookies
Ingredients
2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 1/2 cups semisweet chocolate chips
1 cup almonds, chopped
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
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Christmas Snowball Cookies - Holiday and Christmas Cookie Recipes
Forget your normal Christmas Cookies! These shortbread cookies, that I call snowball cookies, are also called wedding cookies and vienna cookies or even powdered nutballs. No matter what you call them, these cookies are perfect for Christmas or any holiday baking and giving, but they are so good you may not want to give them away. Watch my video for a lot more variations on what to call these delicious cookies. The recipe can be found below the video.
Sugar's Snowball Christmas Cookies
Prep Time: 40 minutes
Start to Finish: 1 hour 15 minutes
Servings: 3-4 dozen cookies
Ingredients:
2 sticks of butter
3/4 cup granulated sugar
1 tablespoon vanilla
1 teaspoon ground cinnamon
1 3/4 cups all-purpose flour (if dough seems too wet add an extra tablespoon or two)
1/2 cup finely chopped pecans
1 cup powdered sugar
Directions:
Melt butter in saucepan over medium high heat then add chopped pecans. Continue cooking and stirring until butter melts and starts to turn brown (around 3 minutes). Butter will get foamy as it cooks so gently stir to prevent the nuts from burning. Remove from heat and pour into a bowl. Refrigerate until mixture is cooled (approximately 20 - 30 minutes). (Make Sure Butter Nut Mixture is COOL before using or cookies will flatten out when they bake)
Heat oven to 350°F. Combine cooled browned butter pecan mixture and granulated sugar in large bowl. With an electric mixer, beat on medium speed until mixed well. Add vanilla, and cinnamon until combined. Reduce speed and gradually add flour and mix on low until dough forms. If dough seems too wet, add an extra tablespoon or two of flour.
Roll dough into 1 1/2-inch size balls. Place balls onto ungreased cookie sheet. Bake for about 12 - 15 minutes or until cookies turn slightly golden brown but don't over cook.
Remove cookies from cookie sheet to a cooling rack. Cool for a minute or two. Place powdered sugar in a bowl and roll the warm cookies in the powdered sugar. Set cookies aside to cool and then roll once more in powdered sugar.
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Note: Be sure to roll balls large enough or they may flatten out when they bake.
Easy Chocolate Crinkle Cookies Recipe
#ad Experience the holiday magic with Chocolate Crinkle Cookies! These soft-baked delights, resembling brownies in cookie form, are a cherished tradition during the festive season. The irresistible combination of their crinkled sugary coating and the ultra-fudgy, decadent interiors makes them an essential addition to any holiday gathering. I'm thrilled to share my beloved recipe with you, ensuring your celebrations are filled with joy and indulgence!
Looking for an exceptional pairing? Picture savoring the rich flavors of a Mr Black Espresso Martini alongside these delightful cookies! Crafted with the smooth, bold taste of coffee, the Mr Black Espresso Martini perfectly complements the festive charm of the Chocolate Crinkle Cookies.
Mr Black Espresso Martini Recipe:
1.5 oz Mr Black
0.5 oz Ketel One Vodka
1 oz freshly brewed espresso (or cold brew concentrate)
0.5 oz simple syrup Garnish with coffee beans for an exquisite touch!
Elevate your holiday celebrations with Mr Black, a Cold Brew Coffee Liqueur made with 100% Arabica Coffee. Visit here to get your bottle and add a touch of sophistication to your festivities:
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Snowball Cookies
Ingredients:
1 cup butter, softened
½ cup powdered sugar
1 tsp vanilla
pinch of salt
2 ¼ cups flour
1 cup chopped almonds or walnuts
Cream butter and sugar together. Add vanilla. Stir dry ingredients together and add to creamed mixture.
Chill dough for 1-2 hours.
Roll dough in balls and bake for 10-12 minutes in a 350 degree oven.
Dust cookies with powdered sugar.*
* Let cookies cool slightly, then place a few at a time in a small paper bag with powdered sugar. Shake the bag gently and remove cookies to cool completely.
Amazing DOUBLE Chocolate Snowball Cookies Recipe | SIMPLE & EASY!
I’m sharing how to make light and crumbly chocolate snowball cookies with just some easy steps. It is very simple and easy to make, it’s a perfect dessert to enjoy at home during the winter season. I hope you’ll enjoy!
[INGREDIENTS]
Makes about 56 cookies (Roll into 3cm balls):
• Unsalted butter (soften): 2 US sticks (226g)
• Powdered sugar: 90g (3.2oz)
• Salt: 2g (0.07oz, about 2/5 teaspoon)
• Almond flour: 100g (3.5oz)
• All purpose flour: 226g (8oz)
• Cocoa powder: 30g (1oz)
• Chocolate chips (mini or diced small): 80g (2.8oz)
• Pecans (toasted): 100g (3.5oz)
Bake with 340F(170C) for about 23-27mins
WATCH OTHER TUTORIALS!:
[FLUFFY YET RICH CHOCOLATE CAKE]
[JAPANESE STRAWBERRY SHORTCAKE]
[CHOCOLATE SPONGE CAKE]
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