Food recipes
A Big Dose of Lime Snowball Cookies
A Big Dose of Lime Snowball Cookies Ingredients: wheat flour, white, all-purpose, unenriched cornstarch butter, without salt sugars, granulated lime juice, raw lime juice, raw oil, olive, salad or cooking Directions:...
A Big Dose of Lime Snowball Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
cornstarch
butter, without salt
sugars, granulated
lime juice, raw
lime juice, raw
oil, olive, salad or cooking
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornstarch
butter, without salt
sugars, granulated
lime juice, raw
lime juice, raw
oil, olive, salad or cooking
Directions:
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.