Lemon Cookie Balls Food

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.

EASY LEMON COOKIES RECIPE

Steps:

• In a mixing bowl, cream together butter and sugar until light and fluffy.
• Mix in the egg, lemon extract, vanilla extract, lemon juice, lemon zest, yellow gel coloring until smooth.
• In a separate bowl, whisk together the flour, baking powder, baking soda.
• Dump this dry mixture into the wet mixture and mix until just combined.
• Scoop out small portions of the dough and shape them into balls. Roll them in a plate filled with granulated sugar. Place them on a cookie tray, lined with parchment paper and chill the tray for 15-20 minutes.
• Then, bake at 350 degrees for about 15 minutes or until the edges are firm and slightly golden brown.
• Allow these cookies to cool down and enjoy!

LEMON BUTTER COOKIES

Steps:

• Heat the oven to 350 F.
• Line a baking sheet with parchment paper or grease the pan lightly.
• In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Blend thoroughly with a spoon or whisk. Set aside.
• In a large mixing bowl with an electric mixer, cream the butter and granulated sugar until light and fluffy, about 4 to 5 minutes.
• Beat the egg and lemon zest into the creamed mixture, and then add the lemon juice.
• Gradually stir the flour mixture into the first mixture until well blended.
• Fold in the chopped walnuts.
• With floured hands, shape the dough into small balls and arrange on the prepared baking sheet about 2 inches apart. The cookies will spread just slightly.
• Bake the lemon cookies for about 12 to 16 minutes, or until the cookies are lightly browned on the bottoms.
• Remove the cookies from the baking sheet to a rack and let them cool.
• Using a mesh sieve or sifter, sprinkle the cooled cookies with confectioners' sugar.

LEMON CAKE BALLS (NO BAKE)

Steps:

• Process biscuits in a food processor until they resemble crumbs. If you don't have a food processor, you can do this by hand by placing biscuits into a zip lock bag and crushing with a rolling pin. Add lemon juice, rind, condensed milk and coconut (1 ½ cups) to the biscuits. Process or mix until combined. Roll a tablespoon of mixture into balls and place into extra coconut. Roll around to cover the balls. I tint my extra coconut with a few drops of yellow colouring for effect. Place in airtight container in the fridge or freezer.

LEMON COOKIES RECIPE

Steps:

• In a food processor, or the bowl of a stand mixer, mix together the sugar and lemon zest until well combined and the sugar is lightly yellow and fragrant. Add the softened butter to the sugar and mix until light and fluffy. Add the vanilla, egg, and lemon juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Chill the dough for one hour. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside. Roll the cookie dough into tablespoon sized balls, roll them in powdered sugar and place them 2 inches apart on the baking sheet. Bake for 10-11 minutes or until they are just starting to brown on the edges and are no longer shiny. Do not over bake the cookies. Allow the cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5-7 days, or freeze for up to 3 months.

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

LEMON COCONUT BALLS

Steps:

• Cream margarine and sugar until fluffy. Add egg, vanilla and lemon extract. Blend in coconut, flour and cream of tartar. Roll into small balls (1-inch) and place on an ungreased cookie sheet. Bake at 350F degrees for 8 to 10 minutes until lightly browned. Cool.
• For frosting: Blend all ingredients with wooden spoon or electric mixer and frost cookies.

MRS. RONZO'S LEMON BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend the white sugar and shortening until light. Beat in the eggs, milk, vanilla and 1 teaspoon lemon extract. Mix until well blended.
• Combine the flour, baking powder and salt. Add the flour mixture to the shortening mixture. Mix until combined (the dough will be sticky). Drop spoonfuls of dough onto parchment paper lined baking sheets.
• Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Let cookies cool then frost with icing.
• To Make Icing: Combine the confectioners' sugar, water and lemon extract to taste. Beat until smooth and make icing thick enough to spread on cooled cookies

SOFT AND CHEWY LEMON COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes.
• Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow but it mellows slightly after adding the dry ingredients.
• Stop, scrape down the sides of the bowl and add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).
• Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn't bubble it's old and expired. Beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
• Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake or undersides could become too browned. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
• Optionally, dust with confectioners' sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.

LEMON POWDERED SUGAR COOKIES

Steps:

• Preheat oven to 350°F. Spray a baking sheet with cooking spray, set aside.
• In a large bowl (or bowl of stand mixer with paddle attachment), cream the butter and sugar on medium speed for 2-3 minutes. Scrape down the sides of the bowl as needed.
• Add the vanilla, egg, lemon zest, and lemon juice. Mix until combined, about 1 more minute.
• Add the salt, baking powder, baking soda, and flour. Mix until combined. Scrape down the sides of the bowl as needed.
• Place the powdered sugar in a bowl.
• Scoop the cookie dough into 1 ½ inch sized balls. Roll the dough balls in the powdered sugar then place on the baking sheet, leaving 2 inches between each ball.
• Bake for 10-12 minutes or until cookies are set.
• Remove from the oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

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.

NO-BAKE LEMON COOKIE BALLS

Steps:

• In a saucepan or in the microwave in a microwave-safe bowl, melt the Unsalted Butter (3 tablespoon) over low heat.
• In a small bowl, combine the Almond Flour (1 1/4 cup), Powdered Erythritol (2 tablespoon), zest of the Lemon (1), Vanilla Extract (1 teaspoon), Salt (1 pinch) and Butter. You want the texture of a sticky cookie dough.
• Pull off pieces of the dough and roll into 2-inch balls. Place them on a plate.
• Refrigerate for about 1 hour so the cookies can firm up, then serve.

THE RAWTARIAN

Steps:

• 1. Process the cashews in a food processer until they resemble coarse flour.2. Add the coconut and process again until very well mixed.3. Add the lemon and the sweetener. Process again until resembling dough. (If it's a bit too wet, add more coconut. If it's a bit dry, add a tiny bit of water.)4. Shape into cookies and dehydrate for 8 hours for a nice, moist cookie. Eat right away and refrigerate leftovers. Dehydrate for longer if you want to store them for a longer shelf life.

LEMON SNOWBALL COOKIES

Steps:

• Preheat oven to 350F.
• In a stand mixer or with electric beaters, cream together the butter, powdered sugar, salt, vanilla extract, and lemon zest until light and fluffy (1-2 minutes)
• Add the flour, and mix just until the dough comes together. Give it a final stir by hand to make sure everything is evenly incorporated.
• Using about 1 tablespoon of dough, roll each cookie into a ball and place on an ungreased baking sheet, about an inch apart.
• Bake for 10-12 minutes. The cookies will still be pale and very soft when they come out of the oven, do not over bake. Allow to partially cool on the baking sheet before gently removing to a rack.
• While the cookies are still barely warm, roll them in powdered sugar. Give them a second coat when they are completely cool. Note: if your powdered sugar is lumpy, be sure to sift it before coating.