'Tis the season to be noggy or nice and Kanes Donuts’ Chef Owner Maria Delios has you covered on the nog list. Created with a blend of McCormick Culinary® Ground Cinnamon, Ground Nutmeg and Pure Vanilla Extract, the taste of these sugar-sprinkled holiday treats will feel like a holiday party for your palate any time of year!
Ingredients
- Eggnog Snowballs
- 2 cups flour, all-purpose
- 1 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon Cinnamon, Ground
- 1 teaspoon Nutmeg, Ground
- 2 teaspoons Pure Vanilla Extract, Premium
- 3/4 cup eggnog
- 4 cups vegetable shortening
- 1/2 cup confectioners’ sugar
Nutrition Information
(per serving)
'Tis the season to be noggy or nice and Kanes Donuts’ Chef Owner Maria Delios has you covered on the nog list. Created with a blend of McCormick Culinary® Ground Cinnamon, Ground Nutmeg and Pure Vanilla Extract, the taste of these sugar-sprinkled holiday treats will feel like a holiday party for your palate any time of year!
Instructions
For the Eggnog Snowballs:
- Combine flour, sugar, cinnamon, nutmeg, baking powder and salt. Add softened butter using a pastry cutter set aside. Combine vanilla and eggnog. Mix wet ingredients with dry ingredients.
- Take dough on a floured surface and fold dough. Using a melon scoop roll into balls set aside.
- Fill kettle with vegetable shortening bring to 350°F. Very carefully using a slotted metal spoon transfer ball into kettle. Fry for approximately 3 minutes. Remove from kettle with spoon and let cool.
For Assembly:
- Plate and sprinkle with confectioners’ sugar.
