KEY LIME PIE BALLS
The classic creamy filling, graham cracker crust and burst of lime are all mixed together in every bite of these rolled cookies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, beat the first 7 ingredients until blended. Shape into 1-in. balls. Roll cookie balls in confectioners' sugar. Refrigerate until firm, about 30 minutes., Store cookies between pieces of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 72 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 60mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
THE SNOWBALL
Advocaat, a Dutch egg liqueur, is the foundation of this British holiday classic; go figure. For the best Snowball, British-style "lemonade" is worth seeking out.
Provided by Rosie Schaap
Number Of Ingredients 3
Steps:
- Fill a Collins glass with ice.
- Add advocaat, then top up with the lemonade or lemon-lime soda.
- Stir gently.
- Squeeze in a little more lime juice, if you like.
LUSCIOUS LEMON SNOWBALLS
Bursting with lemon flavor, these two-bite cookies are slightly crisp on the outside, light and soft on the inside. Cream cheese and plenty of lemon zest make these cookies perfectly refreshing!
Provided by Baking J
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
- Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
- Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 18.7 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 78.6 mg, Sugar 12.6 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).
LIME-GLAZED COCONUT SNOWBALLS
From Cook's Illustrated. If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.
Provided by swissms
Categories Dessert
Time 47m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- Cookies:.
- In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
- Use hands to roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake one batch at a time in 375-degree oven until lightly browned, about 12 minutes. Cool to room temperature.
- Glaze:.
- Whisk cream cheese and 2 tablespoons lime juice in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.
- Dip tops of cookies into glaze and scrape away excess, then dip into coconut. Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes.
CLASSIC SNOWBALL
Serve a classic snowball at Christmas for your guests. With advocaat, lemonade and ice, it's the ultimate retro cocktail to celebrate the festive season
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial (or to your taste). Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold.
- Garnish with the maraschino cherry.
Nutrition Facts : Calories 148 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 2 grams protein, Sodium 0.01 milligram of sodium
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- Preheat the oven to 350°F. Lightly grease (or line with parchment paper) two baking sheets., In a medium-sized bowl, beat together the butter, sugar, salt, baking powder, and lime juice powder until well blended., Beat in the lime juice, lime oil, and the egg.
- Add the flour, stirring to combine thoroughly. , Scoop the dough into 1" balls; a teaspoon cookie scoop is a real time-saver, and your cookies will be nice and uniform.
- Place the balls on the baking sheet., Bake the cookies for 14 to 16 minutes, until the cookies are browned on the bottom.
- Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack., Mix together the sugar coating ingredients in a pan or bag.
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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.
- *Available at chefshop.com (877-337-2491) and at Sur La Table stores (call 800-243-0852 for locations).
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