This recipe was created for Club House for Chefs by: Maria Delios, Chef Owner of Kanes Donuts in Boston, MA.
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 degrees 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 serving: Plate and roll in confectioners’ sugar.