A Big Dose Of Lime Snowball Cookies Recipes
GRANDMA MINECCI'S SNOWBALL COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat shortening, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy; add eggs and vanilla extract and beat until smooth. Sift flour and salt into creamed butter mixture and stir just until dough is combined; fold in pecans. Shape dough into 1-inch balls and arrange on a baking sheet.
- Bake in the preheated oven until lightly browned, about 20 minutes. Cool cookies slightly and roll in confectioners' sugar. Cool cookies completely and roll again in confectioners' sugar.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 23.2 g, Cholesterol 30.8 mg, Fat 14.4 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 5.5 g, Sodium 144.1 mg, Sugar 7.1 g
A BIG DOSE OF LIME SNOWBALL COOKIES
Uses fresh lime juice and lime oil. If you cannot find lime oil, add more juice or zest. From Bon Appetit December 2005. These will disappear from your Holiday cookie tray!
Provided by COOKGIRl
Categories Dessert
Time 38m
Yield 2 1/2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl combine the flour and cornstarch and blend well. Set aside.
- In a larger mixing bowl, using electric mixer, beat the butter and 1/2 cup confectioner's sugar until light and fluffy.
- Mix in the fresh lime juice, lime zest, and lime oil if using.
- Beat in the flour mixture until smooth.
- Refrigerate cookie dough until just firm, approximately 45 minutes.
- Line two aluminum baking sheets with parchment paper.
- Butter a measuring spoon and measure out a scant 1 tablespoon of the dough. Form into balls and place on the prepared baking sheets. Space the cookies 1" apart.
- Bake cookies for about 23 minutes or until browned on bottom and golden brown on top. Transfer the baking sheets to counter, and immediately sift with the remaining confectioner's sugar.
- Cool the cookies completely on baking sheet.
- Yield is estimated.
Nutrition Facts : Calories 1117.8, Fat 74.4, SaturatedFat 46.8, Cholesterol 195.2, Sodium 14.5, Carbohydrate 105.6, Fiber 2.3, Sugar 23.9, Protein 8.6
LIME SNOWBALLS
Categories Cookies Dessert Bake Christmas Kid-Friendly Lime Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 30
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk flour and cornstarch in medium bowl to blend. Using electric mixer, beat butter and 1/2 cup powdered sugar in large bowl until light and fluffy. Mix in lime juice, lime peel, and lime oil. Beat in flour mixture until smooth. Refrigerate dough until just firm, about 45 minutes.
- Using scant 1 tablespoon for each, form dough into balls and place on prepared sheets, spacing 1 inch apart.
- Bake cookies until pale golden on top and browned on bottom, about 23 minutes. Transfer baking sheets to racks; immediately sift generous amount of powdered sugar over cookies. Cool cookies completely on baking sheets. (Can be made ahead. Store airtight at room temperature up to 5 days or freeze up to 2 weeks. Dust with more powdered sugar before serving.)
- *Available at chefshop.com (877-337-2491) and at Sur La Table stores (call 800-243-0852 for locations).
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- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk flour and cornstarch in medium bowl to blend. Using electric mixer, beat butter and 1/2 cup powdered sugar in large bowl until light and fluffy. Mix in lime juice, lime peel, and lime oil. Beat in flour mixture until smooth. Refrigerate dough until just firm, about 45 minutes.
- Using scant 1 tablespoon for each, form dough into balls and place on prepared sheets, spacing 1 inch apart.
- Bake cookies until pale golden on top and browned on bottom, about 23 minutes. Transfer baking sheets to racks; immediately sift generous amount of powdered sugar over cookies. Cool cookies completely on baking sheets. DO AHEAD Can be made ahead. Store airtight at room temperature up to 5 days or freeze up to 2 weeks. Dust with more powdered sugar before serving.
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