Chocolate Snowballs No. 2

Chocolate Snowballs No. 2 - Feature 2

There are several cookie recipes in Cookies by Bess with a “No.1” and “No.2” designation. I’ve learned this means Grandma Bess had two different recipes with the same, or almost the same title. This week I’m making Chocolate Snowballs No. 2 which are paired with Rich Chocolate Snowballs No. 1.

Other numbered recipes include English Toffee Bars No.1 and English Toffee Bars Cookies No. 2, Almond Refrigerator Cookies No. 1 and No. 2,  Date Bars No. 1 and Date Bars No. 2Dream Bars No. 1 and Dream Bars No. 2, Fudge Bars No. 1 and Fudge Bars No. 2, Scotch Shortbreads No.1 and No.2, Sour Cream Cookies No. 1 and No. 2 and finally Berliner Kranzer No. 1 and Berliner Kranzer No. 2.

For the most part, the recipes and the cookies are similar…but in some cases the recipes and cookies are different. It’s been so much fun making all the Cookies by Bess recipes…seeing the different varieties of cookies, even those with the same name, has been the best part!

Chocolate Snowballs No. 2 and Rich Chocolate Snowballs No. 1 have very different recipes, but the cookies look the same. I guess since they are shaped like snowballs, that makes sense!

I’m rating Chocolate Snowballs No. 2 2-stars for baking difficulty. The extra steps of shaping the snowballs and rolling them in confectioner’s sugar adds just a bit to the baking time and effort.

All the ingredients for Chocolate Snowballs No. 2 were already in my baking pantry! Even the cocoa…which was a Hershey’s 100% dark chocolate.

The recipe says to add the sifted flour and cocoa. I wasn’t sure if that meant I should sift the two together, so I decided to sift the flour and then stir the flour and cocoa together.

After blending the dough together, I added the 2 full cups of chopped pecans.

Just look at the rich chocolate color of the dough! The texture of the nuts makes this dough look and taste awesome!

I covered the dough with wax paper and stuck it in the refrigerator for a few hours.

I didn’t let the dough get too hard in the refrigerator, but just chill enough to roll.

The recipe says to form the dough into balls the size of a marble. Now, I might age myself a bit here, but I played a lot of marbles when I was a kid. I remember having several different sizes of marbles, so I decided to form my balls on the medium or larger marble size…or if I’m remembering correctly, a “biggie”. 😊

In no time, I was ready to bake my “biggie” snowballs!

The cookies rose up a bit in the oven, but generally kept their shape, except the bottom of the cookies flattened out.

The cookies were easy to remove from the cookie sheets onto the cooling racks.

The recipe says to cool and roll in confectioner’s sugar. I wasn’t sure if this meant cool completely or just a bit.

So, I decided to cool the cookies a bit, then roll them in the sugar. Since the cookies were still slightly warm, the sugar did the normal melting a little which meant the cookies didn’t look as much like snowballs.

I decided to let the next batch cool completely. The confectioner’s sugar still stuck to the cookies, but didn’t melt…instead it stayed powdery and snowy white!

Just look at how snowy white these cookies are!

The cookies, all lined up together on the cooling rack, look like a bunch of snowballs ready for a serious snowball fight! Except these snowballs aren’t for throwing, they are for eating!


Chocolate Snowballs No. 2 are a traditional snowball cookie that is packed with chocolate and pecan nut flavors. The confectioner’s sugar adds the wonderful snowy look and wonderful sugary sweetness.

Everyone will love Chocolate Snowballs No. 2…especially you chocolate lovers!

Enjoy!

XXOO,

Janet

 

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Chocolate Snowballs No. 2

Ingredients

1 ¼ cups butter
2/3 cup sugar
1 tsp vanilla
2 cups flour
1/8 tsp salt
½ cup cocoa
2 cups finely chopped pecans
Confectioner’s sugar

Instructions

Cream butter and sugar until light and fluffy. Add vanilla. Add sifted flour, salt, and cocoa. Add nuts and mix well. Chill for several hours. Form into balls size of a marble. Place on ungreased cookie sheets and bake at 350 degrees for about 20 minutes. Cool and roll in confectioner’s sugar.

Recipe Yield

Makes 8 - 9 dozen cookies 1x

Cookie Category:  Molded or Shaped

Cookie Difficulty Rating

difficulty 2 out of 4

 

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