Day 17: Candy Cane Snowball Cookies

This is a really fun recipe to make for a little Christmas nibble. The cookies have a nice texture and the White chocolate and candy cane topping gives the cookies a lovely holiday flavour.

The decorating part is very easy and it would be a great thing to do with kids!

Candy Cane Snowball Cookies

This recipe makes about 29 cookies at 80 calories per cookie.

dsc_0292

Ingredients:

  • 1/2 cup butter (softened)
  • 1 cup icing sugar
  • 2 eggs
  • 1/2 tsp. Peppermint extract
  • 1/2 tsp. Vanilla extract
  • 1/4 tsp. Salt
  • 2 1/2 cup plain flour
  • 100g White chocolate
  • 8 candy canes

Preparation:

  1. In a bowl mix together flour and salt.
  2. In a stand mixer with the paddle attachment, cream butter.
  3. Mix in sugar on low speed and then cream on a high speed until light and fluffy. dsc_0253
  4. Add egg and extracts and beat until combined.
  5. Add in flour mixture on low speed. The dough should be dry, butt still stick together when pressed.                         dsc_0255
  6. Wrap the dough in cling film and refrigerate for one hour.
  7. Preheat the oven to 175 C.
  8. Shape the dough into one inch balls, rolling them in your hands so they are a smooth shape and place on baking tray lined with baking paper.                dsc_0262
  9. Bake for 10 minutes until getting some light gold colouring.            dsc_0264
  10. Let cookies completely cool.
  11. Melt white chocolate in a double boiler.
  12. Crush candy canes and place in a bowl.
  13. Take each cookie and dip the top into the White chocolate and then press into the crushed candy cane.
  14. Place cookies in fridge to set for 30 minutes.

Now you can use them to add a festive burst to any holiday spread! Hope you enjoy them!

And here is a printer friendly version:

Candy Cane Snowball Cookies

Ingredients:

  • 1/2 cup butter (softened)
  • 1 cup icing sugar
  • 2 eggs
  • 1/2 tsp. Peppermint extract
  • 1/2 tsp. Vanilla extract
  • 1/4 tsp. Salt
  • 2 1/2 cup plain flour
  • 100g White chocolate
  • 8 candy canes

Preparation:

  1. In a bowl mix together flour and salt.
  2. In a stand mixer with the paddle attachment, cream butter.
  3. Mix in sugar on low speed and then cream on a high speed until light and fluffy.
  4. Add egg and extracts and beat until combined.
  5. Add in flour mixture on low speed. The dough should be dry, butt still stick together when pressed.
  6. Wrap the dough in cling film and refrigerate for one hour.
  7. Preheat the oven to 175 C.
  8. Shape the dough into one inch balls, rolling them in your hands so they are a smooth shape and place on baking tray lined with baking paper.
  9. Bake for 10 minutes until getting some light gold colouring.
  10. Let cookies completely cool.
  11. Melt white chocolate in a double boiler.
  12. Crush candy canes and place in a bowl.
  13. Take each cookie and dip the top into the White chocolate and then press into the crushed candy cane.
  14. Place cookies in fridge to set for 30 minutes.
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