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Snowball Cookies

Buttery, nutty, and blanketed with powdered sugar, these nostalgic snowball cookies make a festive addition to any cookie tray. Here’s a clear, calm, truly step‑by‑step guide so you can just follow along and bake. Recipe overview Snowball Cookies  Yield: About 36 cookies Oven temperature: 350°F Pan: Unlined baking sheet (you can use parchment if you like, but not necessary) Ingredients: 1 cup unsalted butter, softened (2 sticks) ½ cup confectioners’ (powdered) sugar, plus more for coating 1 teaspoon vanilla extract 2¼ cups all‑purpose flour ¼ teaspoon salt ¾ cup finely chopped pecans (or walnuts) Instructions: 1. Get ready Soften the butter Take the butter out of the fridge about 1 hour before baking. It should be soft enough to press a finger in easily, but not melted or greasy. Preheat the oven Set oven to 350°F . Make sure the rack is in the center position. Prepare your pans Use unlined baking sheets (or line with parchment if you prefer). No need to...
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Broccoli Cheddar Soup

 


Quick and easy recipe perfect for a cozy evening at home.

INGREDIENTS

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped (1 heaping cup)
  • 3 cloves garlic, minced
  • 1 cup shredded carrots (optional)
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • ½ lb broccoli florets, cut into bite-sized pieces (about 4 cups)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon nutmeg
  • 1 cup heavy cream
  • 2 cups (8 oz) shredded sharp cheddar cheese, plus more for serving if desired

  1. INSTRUCTIONS

  2. 1. In large soup pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 3 minutes. Add the garlic and carrots (if using) and cook 1 minute more. Do not brown. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the chicken broth, whisking constantly. Add the broccoli, salt, pepper, and nutmeg and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes.
  3. 2. Add the cream and bring back to a simmer, uncovered. Gradually stir in the cheese until completely melted. Taste and adjust seasoning, if necessary. Ladle the soup into bowls and top with more cheese, if desired.

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