Imagine biting into a soft, melt-in-your-mouth cookie infused with the tangy essence of Key West limes and the crunch of finely chopped pecans. These cookies, often referred to as snowballs, Mexican wedding cakes, or Russian tea cakes, offer a refreshing alternative to traditional holiday cookies. They’re perfect for gatherings or simply enjoying with a cup of tea!

Ingredients

• 1 cup salted butter, softened (2 sticks)
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon Key West lime juice or regular lime juice
• 4 heaping tablespoons lime zest (freshly grated)
• 2 cups finely chopped pecans or walnuts (for nut allergies, substitute with coconut)
• 2 cups all-purpose flour
• Powdered sugar, for rolling (about 2 to 3 cups for multiple coatings)

Instructions

1. Prepare the Oven and Baking Sheets

   Start by preheating your oven to 325°F (160°C). Prepare two baking sheets by either lining them with parchment paper or leaving them ungreased.

2. Prep the Nuts

   Finely chop the pecans or walnuts and set them aside. Make sure the nuts are evenly chopped for the best texture in your cookies.

3. Cream the Butter and Sugar

   In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is smooth and well combined.

4. Add Flavorings

   Add the lime juice, zest, and vanilla extract to the butter mixture. For a more intense lime flavor, consider adjusting the vanilla or adding extra lime juice.

5. Incorporate Dry Ingredients

   Gradually add flour to the mixture, blending until just combined. Follow this by folding in the chopped nuts.

6. Chill the Dough

   To help the cookies maintain their shape, wrap the dough in wax paper and refrigerate for at least one hour. Chilling is essential to prevent spreading during baking.

7. Form the Cookies

   Once chilled, use a melon baller or your hands to scoop and roll the dough into uniform balls, approximately 1 to 1.5 inches in diameter.

8. Bake

   Place the cookie balls on the prepared baking sheets, leaving about 2 inches of space between each. Bake for 15 to 20 minutes, or until the edges are lightly golden.

9. Coat with Sugar

   While the cookies are warm, roll them in powdered sugar. Allow them to cool completely on a wire rack before giving them a second coating of powdered sugar.

Tool Suggestions for Making Lime Snowball Cookies

• Baking Sheets: Use either ungreased sheets or line with parchment paper for easy cleanup.
• Electric Mixer: Essential for creaming the butter and sugar smoothly.
• Mixing Bowl: A large bowl for mixing ingredients, or paper plates for chopping nuts and zesting limes.
• Powdered Sugar Dish: A pie plate works great for rolling the cookies in powdered sugar.
• Melon Baller: This tool helps keep your cookie sizes consistent!

Tips for Making Key Lime Snowballs

• Always refrigerate the dough to control spreading during baking.
• A melon baller ensures each cookie is the same size.
• These cookies look charming in holiday-themed liners.
• Store them in covered containers to maintain freshness.
• Cookies freeze beautifully for future enjoyment.
• For nut allergies, try using coconut or chopped fruits like maraschino cherries (ensure they are blotted dry before adding).

Nutrition Facts

Sodium: 49 mg
Cholesterol: 16 mg