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Christmas: Lime Snowball Cookies

Source of Recipe


Bon Appétit, December 2005






List of Ingredients



• 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 Tbsp fresh lime juice
  
• 1 tsp (packed) finely grated lime peel
  
• 1/2 tsp lime oil (see Notes)
  
• Additional powdered sugar
  






Instructions



1. 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.
   
   
2. Using scant 1 tablespoon for each, form dough into balls, and place on prepared sheets, spacing 1 inch apart.
   
   
3. 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.
   
   Makes about 30.
   
   .................
   
   NOTES
   
   Can be made ahead. Store in airtight container at room temperature up to 5 days or freeze up to 2 weeks. Dust with more powdered sugar before serving.
   
   Lime oil is available from chefshop.com (877-337-2491) and at Sur La Table stores (call 800-243-0852 for locations).