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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Monday, March 1, 2010


Butter imparts a delicious melt-away texture to this popular wedding cookie reinvented with the vibrant Thai flavors of coconut and lime. Dusted with powdered sugar and coconut, these festive little cookies resemble snowballs and are sure to become a new holiday tradition.

1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
2 Tbsp. lime juice
1 1/2 teaspoon finely grated lime zest
1/4 teaspoon salt
2 cups all-purpose flour
1 cup unsweetened shredded coconut

1 cup unsweetened shredded coconut
1 cup confectioners' sugar, sifted
1 1/2 teaspoon finely grated lime zest
2 tablespoons cornstarch, sifted

Cooking Directions:
Preheat oven to 350ºF 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.

Gently fold in lime zest, salt, flour and coconut. Blend well.

Lightly flour hands and roll dough into small, approximately 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 5 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.

Yield: 4 dozen cookies

COOKS NOTE: Cookies bake best when the dough is placed on cool cookie sheets (heat causes the cookies to spread immediately and too much). Accelerate the cooling process by running tepid water over the back of your baking sheets. Dry thoroughly.

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