RECIPE: SOUTHERN SNOWBALL COOKIES

SOUTHERN SNOWBALL TEA COOKIES

INGREDIENTS

1 cup (2 sticks) unsalted butter, softened

1/2 cup Confectioners sugar, plus extra for dusting

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/8 teaspoon nutmeg *optional

1/4 teaspoon salt

3/4 cup finely chopped pecans

Additional powdered sugar for dusting

DIRECTIONS:

Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy.

Stir in the vanilla extract.

In another bowl, whisk together the all-purpose flour, nutmeg, and salt. Gradually blend this into the butter mixture. Fold in the pecans, making sure they are distributed throughout the dough.

Roll the dough into one-inch balls and place each ball on the baking sheet with space between each one.

Bake for 10-12 minutes, or until the bottom of the cookies are lightly golden; the tops will be pale. Cool slightly. While the cookies are still warm, roll each cookie in the Confectioners sugar. Place on a wire rack to cool completely. Store in an airtight container. Before serving, dust again with Confectioners sugar.

RECIPE: POMEGRANATE RASPBERRY CHRISTMAS PUNCH

Growing up, we always had a sherbet punch for holidays and birthdays. It was simple. The only ingredients were orange or lime sherbet and chilled ginger ale, but it was served in a punchbowl making it seem so elegant. Here’s an updated, boozy version of that old school holiday favorite, make fresh and new with raspberry and rosemary.

 POMEGRANATE RASPBERRY CHRISTMAS PUNCH

INGREDIENTS

2 cups pomegranate juice

1 quart white cranberry juice

1/4 cup fresh lemon juice

2 cups Chambord liqueur

1 (750 ml) bottle raspberry vodka

3-4 pints raspberry sorbet or sherbet

2-3 quarts ginger ale, chilled

5 sprigs fresh rosemary

2 cups frozen raspberries for garnish

DIRECTIONS:

Combine the first five ingredients in a large container. Chill thoroughly, at least 2 hours. Just before serving, pour into a punchbowl. Add 2 bottles ginger ale or add more to your taste. Scoop large scoops of the sorbet until you have enough to fill the surface. Save some sorbet and ginger ale to add in as it melts. Add fresh rosemary and the frozen raspberries for garnish.

RECIPE: FESTIVE HOLIDAY HOT CHOCOLATE

MAKE HOT CHOCOLATE LIKE THEY DO IN SPAIN! 

In the cafes of Barcelona, the hot chocolate is legendary. It’s served thick, dark, and rich, flavored with espresso and a hint of orange. The chocolate there is so thick, you almost need a spoon. This is my version of the hot chocolate I came to love while traveling in Spain. The taste is the same, but it is not quite as thick. For an extra kick, add a liqueur. This one is delicious with a shot of vanilla vodka and a little Grand Marnier, but would be very good with peppermint liqueur, Godiva white chocolate or a shot of lovely, dark rum. YUM!

Why not set up a HOT CHOCOLATE BAR for your next party. Mix up a huge pot of hot chocolate. Display whipped cream, toppings, liqueurs, shavings, coffee flavorings, etc so guests can mix up their own concoction.

HOLIDAY HOT CHOCOLATE

Yield: 4 servings

INGREDIENTS

2/3 cup  heavy cream

2 ounces  good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped

1 1/3  cups  whole milk

1 cup Espresso or strong coffee left over from the morning (okay to cheat and use Nescafe)

1/4  cup  unsweetened cocoa powder

1/4  cup  sugar

½ teaspoon pure vanilla extract

1  2-inch piece orange rind

Pinch salt

1/4  cup  fresh whipped cream* (optional)

Cocoa powder or chocolate shavings (optional)

DIRECTIONS: 

Combine heavy cream, chopped chocolate, cocoa, and sugar in a medium saucepan. Stir well to incorporate, then place over low heat, whisking constantly until chocolate melts and the mixture is smooth. Gradually add the salt, vanilla, orange rind, milk and coffee. Cook over medium-low heat, continuing to stir with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard the rind.

Adult version: Add one shot vanilla vodka and 1 teaspoon orange liqueur to each mug.

Pour 1 cup mixture into each of 4 mugs. Spoon 1 heaping tablespoon whipped cream over each serving. Dust with cocoa powder or chocolate shavings, if desired.