Orange Snowball Cookies

No these are NOT a no-bake orange snowball cookie commonly found on the internet or anything to do with the hostess brand marshmallow cakes, it's a simple Italian orange snowball aka butterball cookie.

This cookie is a butterball cookie, crunchy, buttery rolled into powdered sugar, and has an orange zest flavoring along with coconut.

Mom loved this recipe on the Christmas cookie tray because of its snowy look and the cookie was full of fall flavors with the addition of cinnamon and very simple to make.

We all took turns rolling them into powdered sugar for the holiday cookie tray and I can assure you, they almost didn't make it to that tray we ate them so fast.

If you love those Mexican wedding cakes or the Snowball cookies with pecans, these are similar but different in flavor, the buttery flavored melt in your mouth sensation is the same.

If you are an orange cookie lover, this is one for your collection.

It's one of the first recipes I've posted as a blogger, hopefully, it's easily read.

Orange Snowball Cookies(aka butterballs, Mexican wedding cakes, pecan sandies with orange not like any of those but similar)

2 1/4 cups flour
1 1/4 cups coconut flakes
2 Sticks butter (softened)
2 1/2 cups powdered sugar( sifted)
1 1/2 tsp vanilla
1 1/2 Tbsp orange zest (orange part only)
1/2 teaspoon cinnamon
1/2 tsp salt
Variations: mini chocolate chips instead of coconut or chopped pecans


Tools:
2 Baking sheets
Electric Mixer
Mixing Bowl
Parchment paper
Melon Baller


Preheat oven to 350. Toast coconut (place on a baking sheet and spread out evenly, cook for about 10 minutes, until golden, watch it closely it will burn)

In a mixing bowl beat butter on medium-high with an electric mixer until smooth, add vanilla and coconut extract, and continue mixing.


Slowly add 1 1/4 cups of powdered sugar and blend well.

Add flour, orange zest, cinnamon, and salt and continue mixing.

Remove mixer and stir in coconut with a spoon.

Cover and chill for at least 2 hours.

Let dough rest on the counter for a few minutes to allow softening slightly.

Line 2 large baking sheets with parchment pape.
Using a melon baller, or a tablespoon, get one level scoop (tablespoon) of dough for each cookie.

Roll dough into balls with your hands and place on prepared baking sheets, spacing about 1 inch apart.

Bake for about 15-20 minutes.

Cool on sheets for 5 minutes and roll hot cookies in remaining powdered sugar.

Cool and roll in powdered sugar again. Store in an airtight container.