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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Orange Snowballs

Makes: 48 servings Yield: 48 cookies
Prep 25 mins Bake 325°F 15 mins
Orange Snowballs
  • 1  cup  butter, softened
  • 3/4  cup  sifted powdered sugar
  • 1  tablespoon  finely shredded orange peel (set aside)
  • 2  teaspoons  finely shredded orange peel (set aside)
  • 1  tablespoon  orange juice
  • 2 2/3  cups  all-purpose flour
  • 3/4  cup  granulated sugar
  • 1  teaspoon  gold edible glitter (optional)

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in orange juice until combined. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in the 1 tablespoon orange peel and remaining flour.

2. Shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet.

3. Bake in a 325 degree F oven for 15 minutes or until bottoms are lightly browned. Cool on cookie sheet for 5 minutes.

4. Meanwhile in a food processor or a blender container combine the 3/4 cup granulated sugar and the 2 teaspoons orange peel. Cover and process or blend until mixture is combined. Stir in edible glitter, if desired. Roll the baked cookies, still slightly warm, in the sugar mixture. Transfer cookies to a wire rack; cool. Makes 48 cookies.

From the Test KitchenCookie Topiary:
  • To form a tree shape, stack some of the balls using canned vanilla frosting to hold the layers together. Garnish with narrow strips of lime and lemon peel.
Nutrition Facts (Orange Snowballs)
  • Servings Per Recipe 48,
  • cal. (kcal) 76,
  • Fat, total (g) 4,
  • chol. (mg) 10,
  • sat. fat (g) 2,
  • carb. (g) 10,
  • fiber (g) 0,
  • pro. (g) 1,
  • sodium (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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