MAKES ABOUT 40 COOKIES
|
1 |
recipe dough for Glazed Butter Cookies, with 1 teaspoon grated lime zest added with dry ingredients, prepared through step 2 |
|
1 |
recipe Glaze, with 3 tablespoons lime juice (2 limes) substituted for milk |
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1½ |
cups (4½ ounces) sweetened shredded coconut, pulsed in food processor until finely chopped, about 15 pulses |
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Roll dough between your hands into 1-inch balls. Place dough balls on prepared sheets, spacing them 1½ inches apart. Bake 1 sheet at a time until cookies are lightly browned, about 12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 3 minutes; transfer cookies to wire rack and let cool to room temperature.
2. Dip tops of cookies into glaze and scrape off excess, then dip them into coconut. Place cookies on wire rack and let stand until glaze sets, about 20 minutes, before serving.