PISTACHIO LIME COOKIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 1h15m
Yield 3 dozen (1 1/2-inch) cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use.
- Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.
- In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.
- Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
- Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool.
DATE SNOWBALLS
I have not made these but they sound good and so easy. I am totally guessing here at the number the recipe makes too !!
Provided by katew
Categories Healthy
Time 30m
Yield 20 snowballs
Number Of Ingredients 7
Steps:
- Combine dates. butter and egg in a saucepan.
- Cook on low heat for 10 minutes till dates are really soft.
- Stir often, allow to cool.
- Add vanilla , salt and crushed cereal, mix well.
- Roll into small balls, coat in coconut.
- Allow to set in fridge for 2 or 3 hours.
PISTACHIO LIME SNOWBALLS
This is a bit of a tropical take on the Mexican wedding cookie. They are very pretty and quite festive because you roll the cookies in colored sugar. They look very nice on your holiday trays.
Provided by AZ to AK
Categories Dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- In a large bowl, beat butter with a mixer for 30 seconds. Add the powdered sugar beating until is it combined. Mix in the flour until fully incorporated. Stir in the nuts and lime zest.
- Shape dough into 1-inch balls. Roll each ball in green colored sugar and place about 2 inches apart on ungreased cookie sheets.
- Bake for 15 minutes, until the bottoms are lightly browned. Cool the cookies for 5 minutes on the cookie sheets. Remove warm cookies and roll in additional powdered sugar to coat. Place cookies on wire racks to cool completely.
- Cookies can be frozen for up to three months in an airtight container.
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