Peppermint Snowballs

Why is this recipe in my optimism category? It started with my oldest winning a weekend away with her husband to a marriage retreat called “A Weekend to Remember”. The win was during a time that both of us were seeking, praying, and believing God for different. Because they went away, we were asked to watch our grand-daughter, Adelaide, for the weekend. Like all working Gigi’s, I had a long list of things to do, but I put all of that to the side to experience the special love between grandparent and grandchild. Optimism. Creating space for joy produces optimism if you let it.  The next generation teaching you how to slow down and do things like move all the furniture and have a spend the night snuggle, bake Christmas cookies, watch Barney and sing, laugh at silly things that make no sense, take walks, swing, go down the slide a thousand times, and play the game “I love you” that involves lots of tickles and saying, “I love you, I love you, I love you…..” At one point Great-grandma was on Adelaide’s lap and my lap playing,too. After great-grandfather watched the game, he said, “You are beautiful, Anna.” I knew what that meant–his optimism as he faces challenging health issues right now. Our reality can be overwhelming, but if we take the time to stop and make some yummy cookies and play Christmas music we can hope, dream, and laugh.

Peppermint Snowballs (This recipe is from Better Homes and Garden–“Best of Christmas Cookies” Link at the bottom for more yummmmmmmm.)

These yummy snowball cookies are ready for the holidays. Dusted with powdered sugar and full of peppermint flavor, this easy cookie recipe is sure to be a hit.

  • MAKES: 36 SERVINGS
  • SERVING SIZE: 1 COOKIE
  • MAKES: ABOUT 36 COOKIES
  • PREP: 20 MINS
  • BAKE: 9 MINS TO 11 MINS 350°F PER BATCH
  • COOL: 6 MINS PER BATCH

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2/3 cup powdered sugar, 1/2 cup crushed peppermint candies, the vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
  2. Shape dough into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheets. Bake for 9 to 11 minutes or until cookies are set and bottoms are light golden. Cool on cookie sheets for 1 minute. Transfer to a wire rack and let cool for 5 minutes. Roll the warm cookies in the 1 cup powdered sugar. Cool cookies completely on wire rack. Roll cooled cookies in powdered sugar again. If desired, dust cookies lightly with very finely crushed peppermint candies.

FROM THE TEST KITCHEN

Dough may be shaped into balls, then frozen on parchment- or foil-lined cookie sheets. Transfer frozen balls to an airtight container; cover. Freeze for up to 3 months. When ready to bake, arrange frozen balls on cookie sheets. Let stand at room temperature while the oven preheats. Bake for 10 to 12 minutes or until set and light golden on the bottom.

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Our experience with the cookies: I love a Mexican Wedding Cookie, which is similar to this recipe. I used to buy them with my mom we went to Thalhimer’s Department store as a little girl.  Typically we add more flour to that recipe which makes it more dense. This recipe was more “sticky” when making into balls, so I wonder what would happen if I added another cup of flour? Nonetheless, it was a great cookie!

 

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