Chocolate Almond Snowballs

Servings: 36


1 1/2 cups Four Way Butter Dough (recipe follows)
2 squares unsweetened chocolate, melted
36 chocolate-coated almond candies
1 cup flaked coconut

Four Way Butter Dough:
1 pound (1 1/2 cups) butter, softened
2 cups sugar
3 eggs
1 tablespoon vanilla
5 cups flour
1 tablespoon baking powder
1/2 teaspoon salt

Cooking Directions:

Stir melted chocolate into dough. For each cookie, shape teaspoonful of dough around one candy; roll into ball. Roll in coconut to coat. Place cookies 2 inches apart on ungreased cookie sheet. Bake at 375° F for 10 minutes.

Four Way Butter Dough: Cream butter and sugar together until fluffy. Add eggs and vanilla; beat until light and fluffy. Add remaining ingredients, mixing at low speed until well-blended. Divide and use as indicated in recipes.

*Other recipes that utilize the Four Way Butter Cookie Dough are:

Cherry Pistachio Jewels
Queen's Purses
Wisconsin Cranberry Eggnog Cheesecake

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