Thursday, December 13, 2012

Snowballs & Buckeyes!

Snowballs & Buckeyes!
by Rebbekkah Fisher
adapted from Cooking With Sugar (Snowballs)

2 sticks of butter
3/4 cup granulated sugar
1 Tablespoon vanilla
1 teaspoon ground cinnamon
1 3/4 cups all-purpose flour (if the dough seems too wet add an extra Tablespoon or two)
1/2 cup finely chopped pecans
1 cup powdered sugar

Heat the oven to 350F.

Melt the butter in a saucepan over medium-high heat then add the chopped pecans. Continue cooking and stirring until the butter melts and starts to turn brown. Stir to prevent the nuts from burning. Remove from the heat and pour into a bowl. Refrigerate until the mixture is cooled (approximately 20 – 30 minutes).

Combine the cooled browned butter and pecan mixture and the granulated sugar in a large bowl. Beat on medium speed with an electric mixer, until mixed well. Stir in the vanilla and cinnamon. Reduce the speed, gradually add the flour and mix on low until the dough forms. If the dough seems too wet, add an extra tablespoon or two of flour.

Roll the dough into 1 1/2-inch size balls. Place the balls onto an ungreased cookie sheet. Bake for about 12-15 minutes or until the cookies turn slightly golden brown.

1 1/2 cups peanut butter
6 cups of confectioner’s sugar
4 cups of semisweet chocolate chips
1 cup butter, softened
1/2 teaspoon vanilla extract

In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet.

Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in the freezer until firm, about 30 minutes.

Melt the chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. Dip the frozen peanut butter balls in the melted chocolate, holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

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