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Coconut Orange Snowballs




Source of Recipe


Diane Morgan Portland cooking instructor and cookbook author


Recipe Introduction


"These are perfect cookies to make with children. My mother taught me to makes these cookies when I was about 8 years old. I called them snowballs because I enjoyed rolling and rolling them in powdered sugar. I still do!"
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-- Diane Morgan



List of Ingredients




1 cup unsalted butter, at room temperature (2 sticks; use butter only)
21/4 cups sifted powdered sugar (divided)
1 teaspoon vanilla
21/4 cups all-purpose flour
1/4 teaspoon salt
1 cup packed sweetened flaked coconut (about 3 ounces)
11/2 tablespoons grated orange zest

Recipe



Using an electric mixer, beat the butter, 1/2 cup powdered sugar and the vanilla in a large bowl until smooth and creamy. Add the flour, salt, coconut and orange zest and beat just until combined. Cover the dough and chill for 1 hour.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats (Silpat). Roll the dough into 1-inch-diameter balls, then arrange on the prepared baking sheets, spacing 1 inch apart. Bake until the cookies are light brown on the bottom, about 12 minutes.

Place the remaining 13/4 cups powdered sugar in a medium bowl. While the cookies are hot, roll them in powdered sugar. Transfer to a wire rack to cool. Roll the cookies again in the remaining powdered sugar. (Can be made 5 days ahead. Store cookies airtight between sheets of wax paper at room temperature. Cookies can be frozen for up to 2 weeks. Roll again in powdered sugar once thawed.)