CITRUS SNOWBALLS
Makes 33
2 ½ C FLOUR
1 t LIME ZEST
¾ C SUGAR
¼ t SALT
16 T UNSALTED BUTTER, cut into 16 pieces, softened
2 t VANILLA EXTRACT
4 T CREAM CHEESE, softened
GLAZE
1 T CREAM CHEESE, softened
3 T FRESH LIME JUICE
2 C POWDERED SUGAR
EDIBLE GLITTER, garnish
Combine the flour, lime zest, sugar and salt in a mixing bowl. Whisk until combined. Add the butter, vanilla extract and cream cheese and rub the mixture with your fingers until the butter and cream cheese is incorporated and the mixture forms a ball. Divide the mixture into 33 pieces and roll each piece into a ball.
Place the dough balls on 2 parchment lined baking sheets and bake at 375 degrees for 10 minutes, rotating pans once during cooking, or until the bottom of the cookies turn light brown. Cool.
Whisk the cream cheese, lime juice and powdered sugar until combined. Dunk the top of each cookie into the glaze and sprinkle with edible glitter (optional.)
Makes 33
2 ½ C FLOUR
1 t LIME ZEST
¾ C SUGAR
¼ t SALT
16 T UNSALTED BUTTER, cut into 16 pieces, softened
2 t VANILLA EXTRACT
4 T CREAM CHEESE, softened
GLAZE
1 T CREAM CHEESE, softened
3 T FRESH LIME JUICE
2 C POWDERED SUGAR
EDIBLE GLITTER, garnish
Combine the flour, lime zest, sugar and salt in a mixing bowl. Whisk until combined. Add the butter, vanilla extract and cream cheese and rub the mixture with your fingers until the butter and cream cheese is incorporated and the mixture forms a ball. Divide the mixture into 33 pieces and roll each piece into a ball.
Place the dough balls on 2 parchment lined baking sheets and bake at 375 degrees for 10 minutes, rotating pans once during cooking, or until the bottom of the cookies turn light brown. Cool.
Whisk the cream cheese, lime juice and powdered sugar until combined. Dunk the top of each cookie into the glaze and sprinkle with edible glitter (optional.)