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Christmas: Coconut-Orange Snowballs

Source of Recipe


From "The Christmas Table" by Diane Morgan



List of Ingredients



• 1 cup (2 sticks) unsalted butter, at room temperature
  
• 2¼ cups sifted confectioners' sugar
  
• 1 tsp pure vanilla extract
  
• 2¼ cups unbleached all-purpose flour
  
• ¼ tsp kosher or sea salt
  
• 1 cup packed sweetened flaked coconut
  
• 1½ Tbsp freshly grated orange zest
  






Instructions



1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, ½ cup of the confectioner's sugar, and the vanilla and beat on medium speed until smooth and creamy, about 3 minutes. Add the flour, salt, coconut, and orange zest and beat on low speed just until combined, about 2 minutes. Cover the bowl and chill for 1 hour.
   
   
2. Position one rack in the center and another rack in the lower third of the oven. Preheat the oven to 350° F. Line 2 rimmed baking sheets with parchment paper or nonstick baking liners, or use nonstick baking sheets.
   
   
3. Roll the dough between your palms into 1-inch balls. Arrange them on the prepared baking sheets, spacing them about 1 inch apart.
   
   
4. Bake until light brown on the bottom, about 12 minutes.
   While the cookies are baking, place the remaining 1¾ cups confectioners' sugar in a medium bowl. When the cookies are done, remove them from the oven and roll them in the confectioners' sugar while they are still hot. Then transfer them to wire racks and let cool completely.
   
   
5. Once cooled, roll them again in the remaining confectioners' sugar. (The cookies can be made up to 5 days ahead. Layer the cookies between sheets of waxed paper in an airtight container and store at room temperature. Or, they can be frozen for up to 2 weeks. Roll again in confectioners' sugar once thawed.)
   
   Makes about 3 dozen cookies