A Big Dose of Lime Snowball Cookies
photo by Lavender Lynn
- Ready In:
- 38mins
- Ingredients:
- 7
- Yields:
-
2.5 dozen
ingredients
- 354.88 ml unbleached flour
- 118.29 ml cornstarch
- 236.59 ml unsalted butter, softened to room temperature
- 118.29 ml confectioners' sugar
- 29.58 ml fresh lime juice
- 4.92 ml lime zest, finely grated
- 2.46 ml lime oil (optional) or 2.46 ml lime extract (optional)
directions
- 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.
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RECIPE SUBMITTED BY
COOKGIRl
United States