Lime Glazed Coconut Snowballs
For the Butter Cookie Dough:
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 1 teaspoon grated lime zest
- 3/4 cup superfine sugar (5 1/2 ounces)
- 1/4 teaspoon table salt
- 16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
- 2 teaspoons vanilla extract
- 2 tablespoons cream cheese, at room temperature
For the Glaze:
- 1 tablespoon cream cheese, at room temperature
- 3 tablespoons lime juice
- 1 1/2 cups confectioners’ sugar (6 ounces)
- 1 1/2 cups sweetened shredded coconut, pulsed in food processor until finely chopped, about fifteen 1-second pulses
Directions:
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In bowl of a stand mixer fitted with the paddle attachment, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds. With mixer on low speed, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
- Use your hands to roll dough into 1-inch balls. Place on prepared baking sheets, spacing about 1 1/2 inches apart. Bake one batch at a time in until lightly browned, about 12 minutes. Cool to room temperature.
- To make the glaze: in a medium bowl, whisk together the cream cheese and 2 tablespoons lime juice until combined and no lumps remain. Whisk in confectioners’ sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.
- Place coconut in a shallow bowl. Dip tops of cookies into glaze and scrape away excess, then dip into coconut. Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes
Yields: about 40 cookies
Prep Time: 35 minutes
Bake Time: 12 minutes
