It's not Christmas without one of these snowball cookies on the cookie tray.
Servings and Ingredients
|1 c.||Hy-Vee unsalted butter, softened|
|1 c.||Hy-Vee powdered sugar|
|¼ c.||Hy-Vee granulated sugar|
|1 tsp.||coconut extract|
|2 ½ c.||Hy-Vee all-purpose flour|
|¼ tsp.||Hy-Vee salt|
|8 oz.||white chocolate baking bar, chopped, or white chocolate chips|
|1 tbsp.||Hy-Vee shortening|
|3 c.||Hy-Vee sweetened flaked coconut|
Things To Grab
- Medium bowl
- Large bowl
- Electric mixer
- Large baking sheet
- Parchment paper
- Wire cooling rack
- Microwave-safe bowl
- Preheat oven to 400 degrees.
Sift flour and salt together in a medium bowl; set aside. In a large bowl, mix butter, powdered sugar, and granulated sugar until light and fluffy. Mix in coconut extract. Add flour mixture until just combined.
Line a large baking sheet with parchment paper. Form dough into 2-inch balls and set 2-inches apart on baking sheet. Refrigerate 30 minutes before baking.
Bake for 8 to 10 minutes or until cookies are just set and light golden brown around edges. Remove from oven; allow to cool on cooling rack.
Place white chocolate in a medium microwave-safe bowl. Melt on LOW heat in microwave stirring frequently until melted. Stir in shortening until melted and smooth. Dip each ball into white chocolate until covered and place back on parchment paper. Sprinkle with coconut. Allow chocolate to cool before serving.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 20mg
- Sodium: 35mg
- Total Carbohydrates: 20g
- Protein: 2g
From the week of December 14, 2016