Food recipes
Coconut-Orange Snowballs
Coconut-Orange Snowballs Ingredients: shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) butter, without salt sugars, powdered vanilla extract shortening confectionery, coconut (hydroge...
Coconut-Orange Snowballs
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
sugars, powdered
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
orange juice, raw
salt, table
Directions:
Preheat oven to 350F.
Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.
Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well.
Beat in flour, orange peel, and salt.
Stir in coconut.
Cover and chill at least 1 hour and up to 1 day.
Soften dough slightly before shaping.
Preheat oven to 350F.
Line 2 large baking sheets with parchment paper.
Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls.
Place on prepared sheets, spacing 1 inch apart.
Bake until golden on bottom but pale on top, about 18 minutes.
Transfer cookies to racks; cool 5 minutes.
Place remaining 1 3/4 cups powdered sugar in bowl.
Roll hot cookies in powdered sugar, covering completely.
Cool cookies on rack.
Roll cookies in powdered sugar again, coating generously.
(Can be made 5 days ahead.
Store airtight between sheets of waxed paper at room temperature.)
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
sugars, powdered
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
orange juice, raw
salt, table
Directions:
Preheat oven to 350F.
Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.
Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well.
Beat in flour, orange peel, and salt.
Stir in coconut.
Cover and chill at least 1 hour and up to 1 day.
Soften dough slightly before shaping.
Preheat oven to 350F.
Line 2 large baking sheets with parchment paper.
Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls.
Place on prepared sheets, spacing 1 inch apart.
Bake until golden on bottom but pale on top, about 18 minutes.
Transfer cookies to racks; cool 5 minutes.
Place remaining 1 3/4 cups powdered sugar in bowl.
Roll hot cookies in powdered sugar, covering completely.
Cool cookies on rack.
Roll cookies in powdered sugar again, coating generously.
(Can be made 5 days ahead.
Store airtight between sheets of waxed paper at room temperature.)