This week's recipe: Key Lime Cooler Cookie Balls
1/2 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter, softened
1 cup powdered sugar, plus 2 cups more for rolling
1 egg yolk
1/4 cup fresh key lime juice (regular lime juice is ok)
1 Tbsp key lime zest
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, whisk the flour, baking powder, and salt; set aside. In a large bowl, cream the butter and 1 cup of sugar until light and fluffy, about 2-3 minutes. On low speed, mix in the egg yolk, lime juice, and zest until incorporated. Add the dry ingredients, mixing on low speed just until combined. The dough will be very crumbly. Using your hands, knead the dough gently until it comes together and forms a ball. Roll the dough into 1" sized balls and place 1" apart on the prepared baking sheets.
Bake at 350 degrees for 15-20 minutes, or until lightly golden brown. Check for doneness after 15 minutes, as oven temperatures do vary. Place the baking sheet on a wire rack. While the cookies are still warm, roll them in the reserved 2 cups of powdered sugar, and place back on the baking sheet to cool completely. Sift the remaining powdered sugar over the tops of the cookies. Store in an airtight container for up to 2 weeks.
Note: Make sure your key limes are room temperature so that you get the maximum juice out of them! One 1 lb. bag of key limes normally yields 3/4 cup of juice. Freeze the rest! Prep time includes zesting and juicing the limes.
These cookies actually get better as they sit. This makes them a great cookie to ship to relative