Lemon Blossom Cookie Balls Food

LEMON BLOSSOM COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and zest until blended.
• Shape into 40 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Fit tubes of icings with star tip; use to pipe small flower onto top of each ball. Gently press nonpareil into center of each.
• Refrigerate 1 hour or until firm.

LEMON SNOWBALLS COOKIE

Steps:

• In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.

LEMON COOKIE BALLS

Steps:

• In food Processor; thoroughly grind cookies.
• Mix room temperature cream cheese with cookies crumbs.
• Roll into 1 in balls, place on wax paper and refrigerate for about 10 minute.
• Meanwhile, melt almond bark on double boiler or in microwave (reserving a few chunks for decorating purposes)
• Once bark is melted, roll cookie balls until coated and place on wax paper.
• Melt remaining pieces of bark, mix in four to five drops of the yellow food coloring.
• Use a spoon or other utensil to create decorative yellow stripes across the top of the cookie balls.
• Keep refrigerated until ready to serve!