Welcome to the HUNGRY HEARTS HOLIDAY HOP! We are so excited to CELEBRATE the holiday season with mouthwatering cookie recipes and delicious EXCERPTS from today’s hottest food-loving ROMANCE writers! Hop around and fill out the Rafflecopter form on each author’s site to enter our GIVEAWAYS: a spectacular mix of Harry & David Truffles, books, gifts cards, and Hungry Hearts author swag! Lots of awesome prizes to win!
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When the holiday season arrives, our hearts fill with CHEER. Life is a gift, isn’t it? Hop with us for the chance to win, and share your holiday JOY while we share our favorite COOKIE recipes with you!
Chocolate Dipped Butter Cookies (aka Snowballs)
Holiday times are busy and with all the baking that I do I’m always excited when I find a simple recipe that not only tastes fantastic but is capable of doing double duty. This butter cookie recipe is one of my absolute favorites for both of those reasons. The cookies themselves couldn’t be easier to make. They’re rich and buttery on decadent. They’re perfectly round and look temptingly delicious. And after they’re baked you can serve them one of three ways: coated in powdered sugar (snowballs), dipped in chocolate, or dipped in chocolate an sprinkles (or jimmies depending on where you live).
1 cup unsalted butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/4 teaspoon kosher salt (or regular if you don’t have kosher)
Semisweet chocolate (for dipping, amount will vary by number of cookies you dip, approximately 6 oz for a whole batch), sprinkles (chocolate or holiday colored), confectioners sugar (if you’re going for the snowball look)
Preheat oven to 400F.
Mix butter and confectioners sugar in a large bowl. Stir in vanilla until well combined. Add flour and salt in small increments and continued stirring until the dough is firm. Wrap the dough in plastic wrap and flatten it into a disc that is approximately an inch thick. Refrigerate for 30 minutes.
Lightly flour hands and counter top. I prefer to use a pizza wheel to cut the dough but a knife works just fine. Slice the chilled dough into strips then cut the strips into pieces and roll each piece until it’s smooth an spherical. You should get approximately 36 balls out of a batch of dough.
Place the balls on a cookie sheet (nonstick or ungreased) about an inch apart. Press down just gently enough that they won’t roll off the sheet, but don’t flatten them at all, you want them nice and round.
Bake 10-12 minutes until set but not yet browned. Remove from oven and cool on pan for 2 minutes. Roll in confectioners sugar OR dip half in chocolate and then sprinkles if desired.
Allow cookies to cool completely on a rack (and allow chocolate to set up) then store in air tight container. Separate layers with wax paper to prevent sticking.
What’s your favorite Christmas cookie? Leave a comment below and I’ll choose a winner at random to receive an e-book of his/her choice from my backlist!
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