A Big Dose Of Lime Snowball Cookies Food

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SNOWBALL COOKIES



Snowball Cookies image

Provided by Food Network

Categories     dessert

Time 55m

Yield 24 servings

Number Of Ingredients 7

1 cup pecans or walnuts
1 cup unbleached all-purpose flour
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter
1 1/4 ounces granulated sugar
3/4 teaspoon vanilla extract
3/4 cup confectioners' sugar

Steps:

  • Preheat the oven 325 degrees F. Line two large baking sheets with parchment paper.
  • Place the nuts in the bowl of a food processor, and process until finely ground or the texture of coarse cornmeal, 10 to 15 seconds. Transfer to a large bowl, and stir in the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then reduce the speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Roll the dough into balls (about 24 dough balls) and place about 1 1/2-inches apart on the prepared baking sheets. Bake until lightly golden and the bottoms begin to brown, 18 minutes.
  • Cool the cookies on the baking sheet for 20 minutes. Roll the cookies in the confectioners' sugar just before serving.

SNOWBALLS



Snowballs image

These nut and butter cookie with a sugar coating are great for the holidays when sampling lots of cookies. Just pop one in your mouth and enjoy!

Provided by Earla Taylor

Categories     Desserts     Cookies

Time 55m

Yield 24

Number Of Ingredients 7

1 cup butter
½ cup white sugar
1 tablespoon vanilla extract
2 cups sifted all-purpose flour
¾ teaspoon salt
1 cup chopped pecans
¾ cup sifted confectioners' sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
  • Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
  • Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.

Nutrition Facts : Calories 170 calories, Carbohydrate 16.7 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 127.4 mg, Sugar 8.3 g

LIME SNOWBALLS



Lime Snowballs image

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

1 1/2 cups all purpose flour
1/2 cup cornstarch
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
1/2 teaspoon lime oil*
Additional powdered sugar

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).

A BIG DOSE OF LIME SNOWBALL COOKIES



A Big Dose of Lime Snowball Cookies image

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

1 1/2 cups unbleached flour
1/2 cup cornstarch
1 cup unsalted butter, softened to room temperature
1/2 cup confectioners' sugar
2 tablespoons fresh lime juice
1 teaspoon lime zest, finely grated
1/2 teaspoon lime oil (optional) or 1/2 teaspoon lime extract (optional)

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

OUT OF THIS WORLD COOKIES



Out of This World Cookies image

Make and share this Out of This World Cookies recipe from Food.com.

Provided by Kris Barna

Categories     Drop Cookies

Time 1h10m

Yield 24-36 serving(s)

Number Of Ingredients 6

2 cups white sugar
1/2 cup milk
1/2 cup butter or 1/2 cup margarine
3 cups rolled oats
1 cup unsweetened dried shredded coconut
6 tablespoons cocoa

Steps:

  • Mix first three ingredients together in a sauce pan. Bring to a boil, remove from heat. Add the rest of the ingredients. Drop from teaspoon onto waxed paper. Let cool and serve.

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