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Perfume-Inspired Recipe: Tropical Snowballs

The flavour is inspired by my tropical fantasy, aka Coco-Lime limited edition perfume (it came out in the summer and was snatched away before I was even able to post it on my website)!

Snowballs are my favourite holiday cookie, not only because they are melt-in-your-mouth delicious and look pretty and dainty - but also because they require very little equipment! This recipe is a spin-off on our favourite home recipe. It's also a great winter past-time activity, as even little kids can easily form them into neat little balls. In fact, aside from making the dough and handling the hot cookie sheets - I let my daughter take charge of the whole process from start to finish!

Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup unbleached white wheat flour (or - for the gluten free option, use 1/2 cup each brown rice flour and tapioca starch, plus 1/4tsp xanthan gum)

1/4 cup icing sugar, plus more for coating

1/4 tsp Salt

Lime zest from 1 Lime

1/4 cup finely shredded coconut, unsweetened

1/3 cup roasted pistachios, peeled and slivered (be sure to use bright green fresh pistachios!)

1 tsp pure vanilla extract (or use vanilla paste if you have - it's amazing!)

Zesting Key Limes for Key Lime Pie

How-To:

- Combine flours (and xanthan gum, if opting for the gluten free ingredients) and salt

- Mix butter with the dry ingredients, until it is relatively smooth

- Add the coconut and pistachios and blend well with crumbs, using your hands

- Add the vanilla and continue to knead dough just until it can be formed into a big ball, and wrap in a plastic wrap.

- Refrigerate dough until firm - for about 1-3 hours.

- Line a cookie sheet with parcment paper or Silpat

- Form the cookies using a melon scooper for even shapes and identical dainty sized snowballs!

- Bake for 12-14 minutes (until they barely begin to become golden)

- Cool for 3-4 minutes, just until they can be handled without hurting your fingers!

- Roll in additional icing sugar.

- Cool completely on a wire rack

- Transfer into an airtight container. They will keep for 2 weeks and make a perfect gift, packaged in reusable cookie tins or jars.

* Equipment you will need for this recipe:

Large cookie sheet

Parchment paper or Silpat sheets

Measuring spoons and cups

Citrus zester/grater

Hand mixer

Wire rack and a large tray for cooling off your cookies

Coco-Lime Summer Limited Edition EDP

Coco-Lime limited edition perfume:

Coco-Lime
Citrus, Gourmand
Tropical cocktail of squeezed lime and coconut milk, and everything else that goes with. Coco-Lime is a mouthwatering beach fantasy in a bottle. Fun and invigorating!

Top notes:
Key Lime, Lemon, Grapefruit, Lime

Heart notes:
Ylang Ylang, Lemon Myrtle, Litsea Cubeba

Base notes:
Coconut Absolute, Massoia Bark, Vanilla CO2, Ambrette (Musk) Seed

Ginger-Tangerine Icebox Cookies


Candied Ginger, originally uploaded by Live♥Laugh♥Love.

As promised - finally, my candied ginger cookie recipe, which I've invented this holiday season (blame it on the 2 weeks of snow and very low temperatures - the perfect time to perfect one's skills in the kitchen). These turned out so well that I didn’t have a chance to photograph them before they were gone! I will do my best to take a picture next time I bake them before my in-house cookie monster claims them.

In this recipe, I tried to recreate the pleasure I've encountered in Squamish last spring with this decadent take on ginger that almost tasted like mastic and ginger. Of course, a cookie cannot taste like an ice cream but I wanted it to be special and very not gingerbread-like. Something more light and bright.

For the dough you will need:

7oz unbleached all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup light brown sugar

1 egg

1/4lb. butter, softened at room temperature

1 Tbs. tangerine zest (preferably Murcott) - or orange zest if you can't find tangerines

1 Tbs freshly grated ginger

4 Tbs. chopped candied ginger

1/2 tsp. dry ginger powder

1 Tbs. fresh tangerine (or orange) juice

1 tsp. pure vanilla extract

For the glazing you will need:

1/2 cup icing sugar

Lime juice from 1/2 lime

1 drop organic ginger CO2 extract

Instructions:

1. Sift together the flour, baking powder and salt

2. Using an electric mixer, cream the butter with the sugar. Add the egg and keep beating until evenly smooth. Add the rest of the ingredients - spices, citrus zest, juice and vanilla extract

3. Add the candied ginger and stir well.

4. Add the flour gradually until fully blended and start kneading the dough with your hands. Add more flour if required. Dough should be soft but not too sticky.

5. Split the dough into two portions and roll them into two logs. Cover with a plastic wrap and refrigerate or freeze for at least 2 hours.

6. Preheat the oven to 350 F.

7. Remove from freezer, and slice the logs into 1/4" thick cookies. Place on a baking sheet and bake for 12-15 minutes.

8. While the cookies are baking, prepare the glazing (if desired) by mixing all the ingredients together with a small whisk or a fork.

9. Cool on the cooling rack for 2 minutes.

10. Using a pastry brush, apply the glazing to the cookies (optional).

Enjoy!
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