Pistachio Lime Snowballs Food

PISTACHIO LIME SNOWBALLS

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.

PISTACHIO ENERGY BALLS

Steps:

• Preheat the oven to 375˚ F. Spread the pistachios on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Immediately transfer to a food processor and pulse until finely chopped. Remove and set aside 2 tablespoons of the chopped pistachios for coating.
• Add the vegetable oil and a big pinch of salt to the remaining pistachios in the food processor. Process, scraping down the sides as needed, until the pistachios start to clump, then continue processing until creamy and smooth, up to 10 minutes total.
• Scrape the pistachio mixture into a medium bowl and add the oats, dates, coconut and honey. Beat with a mixer on medium-high speed until combined.
• Roll the mixture into 3/4- to 1-inch balls (you should get 12 to 15 balls). Roll in the reserved chopped pistachios. Set on a plate and refrigerate until firm, about 30 minutes.

A BIG DOSE OF LIME SNOWBALL COOKIES

Steps:

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

LIME SNOWBALLS

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk flour and cornstarch in medium bowl to blend. Using electric mixer, beat butter and 1/2 cup powdered sugar in large bowl until light and fluffy. Mix in lime juice, lime peel, and lime oil. Beat in flour mixture until smooth. Refrigerate dough until just firm, about 45 minutes.
• Using scant 1 tablespoon for each, form dough into balls and place on prepared sheets, spacing 1 inch apart.
• Bake cookies until pale golden on top and browned on bottom, about 23 minutes. Transfer baking sheets to racks; immediately sift generous amount of powdered sugar over cookies. Cool cookies completely on baking sheets. (Can be made ahead. Store airtight at room temperature up to 5 days or freeze up to 2 weeks. Dust with more powdered sugar before serving.)
• *Available at chefshop.com (877-337-2491) and at Sur La Table stores (call 800-243-0852 for locations).