These cookies have many names. Besides Melting Moments, they’re also known as Mexican Wedding Cookies or Lime Coolers. Add walnuts to the mix, and you’ve got Snowballs.
Whatever you call them, I love them–their sweet-tart, melt-in-your-mouth texture; the powdered sugar residue you get to lick from your lips after the cookie’s gone; that they’re small so you don’t have to justify eating more than one.
I also love that these cookies are simple to make. Just look at the ingredient list. Is there a from-scratch cookie simpler than this one? Is there anything stopping you from making these cookies right now? (And remember lemon or orange zest can stand in for the lime!)
- 1 cup bleached all-purpose flour
- ¾ cup confectioner’s sugar, divided
- 1 teaspoon finely grated lime zest
- 1 stick (8 tablespoons) salted butter, softened enough to be pliable
- Adjust oven rack to lower middle position and heat oven to 350 degrees.
- Mix flour, ¼ cup sugar, and lime zest in a medium bowl. Add butter; beat (or simple mix with hands) to form smooth dough.
- Drop dough by generous teaspoons onto a parchment (or silpat-lined) cookie sheet; roll into balls. Bake until cookie bottoms are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool completely.
- Place remaining sugar in a quart-size zipper-lock bag. Working a dozen at a time, drop cookies into sugar; shake to coat. Serve. (Can be stored in an airtight tin up to 1 week.)