"An easy mix-and-bake recipe my grandmother used to make every Christmas! This yummy recipe, containing cream cheese and almond extract, makes moist, flavorful snowballs that are a different twist on your traditional snowball cookie!" — Mallory
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vegetable shortening (such as Crisco®)
cream cheese, softened
1 1/2 cups
I added the whole box of cream cheese, they are a lot softer and if you like cream cheese this was great to have the extra! I also had to cook mine for 8-10 mins Excellent recipe, my mom liked mine better than the one shes been baking for years!
Supposed to get 24 cookies but instead I got 30 and yet had to bake them for 15 min. and still they were very doughy... The almond extract taste was overwhelming! Will never make them again.
So awesome! The only thing I would suggest is to refridgerate the 15 minutes before so they stay in the same shape. Also, I needed to cook mine for about 8-10 minutes; not 6. I keep them cold in the fridge and they are great snowballs to eat!
THESE ARE AMAZING! I love Mexican Wedding Cookies and these are similar with the addition of cream cheese and more cake-like--- which is better! I doubled the recipe for holiday cookie plates. MY CHANGES: I left out the almond extract (because I didn't have any and I don't normally like it anyway) and added a tiny bit more vanilla extract. I also used confectioners sugar in the dough mixture to give it a smoother texture. I mixed the finely chopped walnuts into the dough then rolled them in my hands to make little 1.5" balls. They baked for about 10 minutes, I think. I didn't really time them-- I just watched for golden edges. They kept their general "ball shape" and didn't flatten much at all. I let them cool a few minutes on the cookie sheet, then transferred them to a cooling rack. When they reached room temperature, I gently rolled them in a bowl of powdered sugar. My family was eating them as fast as I was finishing them. I love that these have the taste of a Mexican Wedding Cookie, but are softer and have the hint of cream cheese. Great recipe! Thanks!
These were SO GOOD! I used all butter (no shortening) and they came out great; the cream cheese flavor isn't too strong but definitely gives the cookies a nice flavor and texture. I would recommend letting them cool about 4-5 minutes before rolling in the powdered sugar or they get sticky. I stored mine in a big ziploc bag with the remaining powdered sugar and they kept very well.
I didn't use any nuts, but instead added a small package of chocolate pudding to the mix and also added chocholate chips at the very end, before baking. I rolled them in the confectioners sugar and then put them in the fridge. Serve them COLD!! They freeze beautifully. You can really use as much cream cheese as you wish - I added more than the recipe called for and they were great!!
Exceptional! I use Cinnamon-Sugar instead of Powdered Sugar to roll them in.........GREAT!!!!!
Moist and yummy. A wonderful alternative to the original snowball. After reading the reviews I did refrigerate the dough for 15 minutes and that helps keep the snowball together. I did opt to add the nuts to the dough instead of rolling the cookie in nuts and I doubled the recipe. While my son Chef Junior (also on this site) is out making real snowballs here in snowy NH I am back to the kitchen to make the Peanut Butter Blossoms also on this site as part of a large cookie assortment tray I will bring to my New Years Eve gathering tonight. Happy New Years everyone!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Snowball Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 103
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