Lime Glazed Coconut Snowballs
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 1/2 cups unbleached all-purpose flour
zest of 2 limes
3/4 cup superfine sugar
1/4 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature
2 teaspoons vanilla extract
2 tablespoons cream cheese , at room temperature
1 tablespoon cream cheese , at room temperature
3 tablespoons lime juice (may add extra)
1 1/2 cups confectioners’ sugar (6 ounces)
1 1/2 cups sweetened shredded coconut , pulsed in food processor until finely chopped (used my mini-chopper for
ease, about 15-20 pulses)
- 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.
- Use hands to roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake one batch at a time in 375-degree oven until lightly browned, about 12 minutes. Cool to room temperature.
- Whisk cream cheese and 2 tablespoons lime juice in medium bowl 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.
- 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.