Ingrédients pour Pistachio Lime Snowballs
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- All Purpose Flour
- Roasted Pistachios
- Zest of 2 limes
- Colored Crystal Sugar
Cuisinez plus intelligemment avec Sous, votre compagnon de cuisine
Il vous manque un ingrédient pour cette recette de Pistachio Lime Snowballs ? Besoin d'un accord mets-vins parfait ou d'une idée d'accompagnement sain ? Ne devinez plus, demandez à Sous ! Votre sous-chef alimenté par l'IA est prêt à vous aider à échanger des ingrédients, à ajuster les portions et à découvrir des astuces de saveur en quelques secondes.
Comment préparer Pistachio Lime Snowballs
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter using an electric mixer for 30 seconds until light and fluffy.
- Gradually add 3 cups powdered sugar, beating until fully combined and smooth.
- In a separate bowl, whisk together 4 cups all-purpose flour and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup shelled pistachios (finely chopped) and the zest of 2 limes.
- Roll the dough into 1-inch balls.
- Place the balls in a bowl and toss with 1/2 cup of green-colored sanding sugar until evenly coated.
- Arrange the coated balls about 2 inches apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, gently roll the cookies in additional powdered sugar to coat.
- Store in an airtight container at room temperature for up to a week or freeze for up to three months.
Informations nutritionnelles (Approximatif par portion)
Sodium
3 g
Sucre
11g
Matières grasses
25g
Glucides
3g
