Baked with delight
By Karen Miltner
Gannett News Service
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What makes a cookie worthy of the holiday table?
A beautiful presentation and special ingredients contribute to the heart-warming pleasure. Perhaps the best thing lies not in eating sweet morsels, but in spending time in the kitchen with friends and family as you make them.
This recipe for Coconut-Lime Snowballs offers a taste of Thailand with its combination of lime and coconut.
COCONUT-LIME SNOWBALLS
FOR THE COATING:
Preheat oven to 350 degrees 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. In a medium bowl, blend lime zest, salt, flour and coconut. Gently fold the flour mixture into the butter mixture and blend well.
Lightly flour hands and roll dough into 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 five minutes.
Meanwhile, combine coating ingredients in a quart- or gallon-size plastic bag. While cookies are still warm, toss them in the coating. Remove and transfer to wire rack to cool completely.
Makes four to five dozen cookies.
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