Here are some of my favorite snowball recipes. For the candy cane snowball recipe, I coated them with a white chocolate candy coating and the sprinkled with crushed candy canes. The other two are rolled or sprinkled in powdered sugar. I don't think I've ever used regular sugar to roll the cookies. I hope this helps.

Chocolate Snowballs

Cookie type: formed

This recipe makes about 2 dozen cookies.

Ingredients

cup margarine
¾ cup packed brown sugar
3 squares unsweetened melted chocolate
1 egg
1 teas vanilla
¼ cup milk
2 cups flour
1 teas baking powder
¼ teas baking soda
1 cup chopped nuts
confectioners sugar

Directions

Preheat oven to 350 degrees. Combine margarine and brown sugar. Beat until light and fluffy. Add the melted chocolate, egg, vanilla and milk. Mix well. Add remaining ingredients (except confectioners sugar). Blend well. Chill for 1 hour. Shape into 1 inch balls. Place about two inches apart on an ungreased cookie sheet. Bake at 350 degrees. Remove, cool and roll in confectioners sugar.

Candy Cane Snowballs

Cookie type: molded or formed

This recipe came out of Taste of HomeÂs December / January 2004 issue. This is a simple a festive holiday cookie. The recipe was submitted by Debbie Anderson. This makes about 5 dozen cookies.

Ingredients:
2 cups butter, softened
1 cup confectionerÂs sugar
1 teas vanilla extract
3 ½ cups flour
1 cup chopped pecans
8 ounces white candy coating
1/3 to ½ cup crushed peppermint candy

Directions:

In a large bowl, cream butter and confectionerÂs sugar. Stir in vanilla. Gradually add flour. Stir in pecans. Refrigerate for 3-4 hours or until easy to handle.

Preheat oven to 350 degrees. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake for 1Remove from baking sheets and cool.

In a microwave safe bowl, melt candy coating; stir until smooth. Dip the top of each cookie into the candy coating, then into the peppermint candy.

Holiday Snowball Cookies

Cookie type: drop

This recipe came out of Nestle Very Best Baking, Holiday 2005. The holiday shapes and morsels are a fun twist. This makes about 4 dozen cookies.

Ingredients:
1 ½ cups butter, softened
¾ cup powdered sugar
1 tablespoon vanilla extract
½ teaspoon salt
3 cups all-purpose flour
1 ¾ cups Nestles Holiday Shapes & Morsels
½ cup finely chopped nuts
Powdered sugar

Directions:

Preheat oven to 375 degrees F.

Beat butter, sugar, vanilla extract and salt in a large mixer bowl until creamy. Gradually beat in flour; stir in shapes and morsels and nuts. Shape level tablespoons of dough into 1 ¼ inch balls. Place on ungreased baking sheets.

Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

Hints, tips, tricks and how to cheat: I donÂt recommend sprinkling the cookies with powdered sugar while the cookies are hot. The sugar will melt into the cookies.

The recipes posted are similar to a favorite of mine at Christmas.
Mexican Wedding Cakes
or
Russian Tea Cakes (same cookie, different name)

1 cup butter
1/2 cup confectioners sugar
2-1/4 cups all-purpose flour
3/4 cups chopped walnuts
1/4 teas. salt
1 teas. vanilla
1/3 cup confectioners sugar for coating.

Combine all ingredients and mix well.
Refrigerate until chilled. Roll into 1 inch ball and bake for 15 minutes in 350 degree oven.
Once baked, roll hot cookies in confectioners sugar until coated. When cool, lightly dust with more sugar.
Makes 4 dozen