A Big Dose of Lime Snowball Cookies

Uses fresh lime juice and lime oil. If you cannot find lime oil, add more juice or zest. From Bon Appetit December 2005. These will disappear from your Holiday cookie tray!

• Ready In: 38 mins
• Yields: 2 1/2 dozen

Ingredients

• 1 1⁄2 cups unbleached flour
• 1⁄2 cup cornstarch
• 1  cup unsalted butter, softened to room temperature
• 1⁄2 cup confectioners' sugar
• 2  tablespoons fresh lime juice
• 1  teaspoon lime zest, finely grated
• 1⁄2 teaspoon  lime oil (optional) or 1⁄2 teaspoon  lime  extract (optional)

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl combine the flour and cornstarch and blend well. Set aside.
3. In a larger mixing bowl, using electric mixer, beat the butter and 1/2 cup confectioner's sugar until light and fluffy.
4. Mix in the fresh lime juice, lime zest, and lime oil if using.
5. Beat in the flour mixture until smooth.
6. Refrigerate cookie dough until just firm, approximately 45 minutes.
7. Line two aluminum baking sheets with parchment paper.
8. 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.
9. 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.
10. Cool the cookies completely on baking sheet.
11. Yield is estimated.