Lemon Pecan Snowball Cookies Food

LEMON PECAN SNOWBALL COOKIES

Steps:

• Whisk together in a bowl the flour, cornstarch and salt. Set aside.
• Using an electric mixer with a paddle attachment, beat the butter until soft and fluffy. Adjust the speed of your mixer to low and add the confectioners' sugar, lemon juice, lemon extract and lemon zest. Slowly add in the flour mixture and the finely crushed pecans and mix just until combined.
• Chill in the refrigerator for about 1 hour (this would make the cookie dough harden a bit so it would be easier to handle). You want the cookie dough to remain a bit cold by the time you place them in the oven so they do not flatten or spread too much while baking and retain a good roundish mound shape. Preheat the oven to 350F at the end of one hour.
• Scoop the dough into 1" balls; a small cookie scoop is quite handy for this and will produce uniformly sized balls. Place the balls on a parchment-lined baking sheet or silpat leaving enough space between cookies to allow them to expand. Bake the cookies for 13 to 15 minutes or just until light brown on the bottom.
• Remove the cookies from the oven and let cool on the baking sheet for 4-5 minutes or while still warm. When the cookies are firm enough to handle but still warm, carefully roll the cookies in the powdered sugar. Place on a rack and let the cookies cool completely, then re-roll in the sugar.Make about 34 cookies.

SNOWBALL COOKIES

Steps:

• Preheat the oven 325 degrees F. Line two large baking sheets with parchment paper.
• Place the nuts in the bowl of a food processor, and process until finely ground or the texture of coarse cornmeal, 10 to 15 seconds. Transfer to a large bowl, and stir in the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then reduce the speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Roll the dough into balls (about 24 dough balls) and place about 1 1/2-inches apart on the prepared baking sheets. Bake until lightly golden and the bottoms begin to brown, 18 minutes.
• Cool the cookies on the baking sheet for 20 minutes. Roll the cookies in the confectioners' sugar just before serving.

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.

PECAN SNOWBALL COOKIE BITES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 4 baking sheets.
• Beat butter and brown sugar together in a bowl using an electric mixer. Stir in vanilla extract. Stir in flour gradually; mixture will be crumbly. Add pecans and work into the dough.
• Pinch off dough in teaspoons; roll in hands to form balls that are about 1/2-inch in diameter. Place onto the prepared baking sheets.
• Bake in the preheated oven until firm and browned on bottoms, 15 to 18 minutes.
• Remove from the oven and let cool slightly, about 5 minutes. Roll warm cookies in confectioners' sugar.

SNOWBALLS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

LEMON SNOWBALL COOKIES

Steps:

• Set oven to 350°.
• In a mixing bowl; cream butter, sugar and egg until blended.
• Add lemon juice and zest.
• Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture; add in the almonds.
• Cover, and refrigerate the dough for 2 hours or overnight.
• Roll into 1-inch balls.
• Place on ungreased baking sheets.
• Bake for 10-12 minutes, or until bottoms are lightly browned (the cookies will not brown on top).
• Remove immediately to wire racks; cool 5 minutes, then roll in icing sugar.