Here is my very late entry to the Cookie Exchange. Hands down, this is one of the best cookies you will ever eat. I think they are Russell's favorites.
Butter imparts a delicious melt-away texture to this popular wedding cookie reinvented with the vibrant Thai flavors of coconut and lime. Dipped in powdered sugar and coconut, these festive little cookies resemble snowballs and are sure to become a new holiday tradition. Makes 4 dozen.
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon pure lime oil (or 2 tablespoons key lime juice) (see shopping notes)
1 1/2 teaspoon finely grated lime zest
1/4 teaspoon salt
2 cups all-purpose flour
1 cup unsweetened shredded coconut*
Topping:
1 cup sweetened shredded coconut**
1 cup confectioners' sugar, sifted
1 1/2 teaspoon finely grated lime zest
2 to 3 tablespoons heavy whipping cream
Cooking Directions:
Preheat oven to 350ºF with racks in the lower and upper thirds.
Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add lime oil; beat to combine.
Gently fold in lime zest, salt, flour and coconut. Blend well.
Lightly flour hands and roll dough into small, approximately 1-inch balls and place about 1 1/2 inches apart on an ungreased baking sheet. Bake until puffy (not browned) and bottoms are just golden, about 15 minutes. Allow cookies to cool on baking sheets for about 5 minutes.
Meanwhile, combine the topping ingredients in a small bowl and stir until well-mixed. While cookies are still warm, dip them in the topping. Remove and transfer to wire rack to cool completely.
Shopping notes:
*Pure lime oil is available in many specialty food stores. Alternatively, use 2 tablespoons key lime juice. You can get it at Macey's or Albertson's
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