Serves: 60
Total Calories: 110
1. To make cookies, beat butter, powdered sugar, and vanilla in a large bowl with electric mixer until smooth. On low speed, gradually beat in flour. Chill 30 minutes or until firm.
2. To make filling, mix candy and 1/2 cup of the powdered sugar. Mix cream cheese and milk until smooth. Stir in remaining 1 cup powdered sugar, 6 tablespoons of the candy mixture, and 2 drops food color.
3. Heat oven to 350°. Have baking sheets ready.
4. Roll dough into 1-inch balls. Place 2 inches apart on baking sheets. Make a deep hole in the center of each using fingertip or the handle of a wooden spoon. Fill each hole with 1/4 teaspoon of the filling. Bake 12 to 14 minutes until set, but not brown (do not allow filling to bubble over tops of cookies). Roll in remaining candy mixture while still hot. Cool on wire racks.
High Altitude Adjustments: At 6,000 feet, bake 10 to 12 minutes.
This Peppermint Snowballs recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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