Tuesday, December 13, 2011
My husband does not believe the holiday season is complete unless we've had some of Grandma Sandy's snowball cookies, so I shouldn't have been too surprised when I was drawn to these cookies at a cookie exchange last year. They still have that same melt-in-your mouth texture as Grandma's, but with a little zip of lime and coconut. My daughter and I have become mildly obsessed and have made them several times since last year. While I could never replace that old classic recipe (the best kind of recipe if you ask me), I think we simply will have both versions on the cookie tray now!
Recipe Source: my friend, Kylee W.
Here's what they look like if you don't put the coconut in the blender first.
Posted by Lara.
2-1/2 cups all-purpose flour
1 tsp. grated lime zest
3/4 cup sugar
1/4 tsp. salt
1 cup unsalted butter, cut into pieces
2 tsp. vanilla extract
2 Tbs. cream cheese, room temperature
1 Tbs. cream cheese, room temperature
3 Tbs. lime juice
1-1/2 cups powdered sugar
1-1/2 cups sweetened shredded coconut, finely chopped in food processor or blender
FOR COOKIES: In large bowl, mix flour, lime zest, sugar, and salt on low speed until combined. 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.
FOR THE GLAZE: Whisk cream cheese and 2 tablespoons lime juice in medium bowl until combined and no lumps remain. Whisk in powdered 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,
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