Lime Snowball Cookies

https://www.bonappetit.com/recipe/lime-snowball-cookies
REFRIGERATE
Makes: 30 cookies
Bake: 23 minutes

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup cornstarch
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup powdered sugar
• 2 tablespoons fresh lime juice
• 1 teaspoon (packed) finely grated lime peel
• 1/2 teaspoon lime oil* NOTE - Needs more lime
  *added cherry oil too
• Additional powdered sugar

Recipe Preparation

• 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. DO AHEAD 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.

Recipe by Julie Hasson 

Sami made 2013

Chocolate Mint Cookies

  from http://www.bonappetit.com/recipe/chocolate-mint-cookies

350°F 15min.       YIELD: 3-1/2 Dozen               REFRIGERATE

1-1/2 cups all-purpose flour

¾ cup unsweetened cocoa powder (preferably Dutch-process)

1/4 tsp. salt

3/4 cup unsalted (1-1/2 sticks) room temperature

3/4 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 cup sugar

1 large egg

6 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped

·    Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

·    Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 1-1/4 diameter log. Wrap with plastic and Refrigerate dough until well chilled, at least 2 hours. (DO AHEAD Dough can be prepared 1 day ahead. Keep refrigerated.

·    Position 1 rack in center and 1 rack in top third of oven; preheat to 350F Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into ¼ inch thick rounds. Place rounds on prepared baking sheets, space 1 inch apart. Bake cookies until tops and edges are dry to touch, about 12 – 15 minutes. Transfer baking sheets with cookies to racks; cool completely.

·    Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set about 10 minutes.

·    Store between waxed paper in airtight container.

 

Cherry Christmas Slices

325°F 10-12min   YIELD: 11 dozen cookies         REFRIGERATE

http://www.tasteofhome.com/recipes/cherry-christmas-slices

1 cup butter, softened

1 cup confectioners’ sugar

1 egg

1 tsp. Vanilla

4 eggs

2-1/4 cups all-purpose flour

2 cups red and green candied cherries, halved

1 cup pecan halves

·        In a bowl, cream the butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill for 1 hour

·        Shape dough into three 10 inch rolls; wrap in plastic wrap and place in a freezer bag. Freeze up to 2 months or until ready to bake. To bake, cut frozen rolls into 1/8 inch slices.

·        Place on ungreased (parchment lined) baking sheets. Bake at 325 for 10-12 minutes or until edges are golden brown. Cool on wire racks.

 

Banana Whoopie Goldberg Pies

www.marthastewart.com/339333/banana-whoopie-pies

350°F 10-12 min. YIELD: 3 dozen cookies                                  

2 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup mashed banana (from 1 large ripe banana)

½ cup sour cream

4 oz. (1 stick) unsalted butter, softened

½ cup granulated sugar

½ cup packed light-brown sugar

1 large egg

1 teaspoon pure vanilla extract

16 oz. cream cheese, softened

1 cup confectioner’s sugar + more for dusting

·    Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

·    Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

·    Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.

·    Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. by Ashley 2013 cool. (Unfilled cookies can be stored for up to 1 day.)

·    Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.

·    Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.

First baked by Ashley Brooks 2013