Lemongrass puree or powder
adds a deliciously exotic lemony taste to this tender butter
cookie.
Lemongrass
Snowballs
- 1 cup (2 sticks) butter,
softened
1/2 cup confectioners’ sugar
1 teaspoon lemon extract or lemon baking oil
2 cups all-purpose flour
2/3 cup unsweetened coconut, fine or medium shred
2 1/2 tablespoons lemongrass purée or 1 tablespoon lemongrass
powder*
2 cups (12-ounce package) white chocolate chips, chopped - divided
use
Additional coconut and lemongrass powder for decoration (optional)
- Preheat oven to 350°F (175°C). Beat
butter and sugar with an electric mixer until creamy. Add lemon
oil or extract. Gradually beat in flour, coconut and lemongrass.
Stir in 1 1/2 cups white chocolate chips. Shape dough into 1-inch
balls and place 1/2 inch apart on parchment-lined baking sheets.
Bake on middle rack until cookies are set and light golden brown
on bottom, 10 to 12 minutes.
- Cool on baking sheets 2 minutes; remove
to cooling racks to cool completely. Microwave remaining white
chocolate chips in heavy-duty plastic bag, kneading at 10- to
15-second-intervals, until totally melted and smooth. Cut a tiny
corner from bag; squeeze to drizzle over cookies. Sprinkle with
additional coconut and lemongrass powder, if desired.
- Refrigerate cookies for about 5 minutes
or until chocolate is set. Store cookies in an airtight container
at room temperature for up to 1 week.
Makes about 2 to 2 1/2
dozen.
*Either lemongrass purée
or ground powder can be used. The purée can be found in
squeeze tubes in most supermarket produce sections and dry powder
can be found in either the spice section or in the Asian food
section of the international area.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
