Lime-Glazed Coconut Snowballs
Makes about 40 cookies
Here's
a recipe for a wonderful holiday cookie – if you cannot find superfine sugar,
you can obtain a close approximation by processing regular granulated sugar in a
food processor for about 20 seconds.
Butter Cookie Dough
2 ½ cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon grated lime zest
¾ cup (5 1/2 ounces) superfine sugar
¼ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into sixteen ½ inch pieces, at
cool room temperature (about 65 degrees)
2 teaspoons vanilla extract
2 tablespoons cream cheese, at room temperature
Glaze
1 tablespoon cream cheese, at room temperature
3 tablespoons lime juice
1 ½ cups (6 ounces) confectioners' sugar
1 ½ cups sweetened shredded coconut, pulsed in food processor until finely
chopped, about fifteen 1-second pulses
1. FOR THE COOKIES: In bowl of standing mixer fitted with flat beater,
mix flour, lime zest, sugar, and salt on low speed until combined, about 5
seconds. With mixer running on low, 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.