Lemon Snowball Cookies 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.

LEMON SNOWBALL

Steps:

• Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.

LUSCIOUS LEMON SNOWBALLS

Steps:

• Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
• Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
• Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.

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 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.

LEMON SNOWBALL COOKIES

Steps:

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
• Beat butter, powdered sugar, lemon juice, lemon extract, and salt until smooth, then stir in lemon zest. Add the flour and mix until a stiff dough forms. If you're using a stand mixer, this will just take a minute or so. If you're using a hand mixer it will take much longer.
• Scoop tablespoon sized cookies onto your cookie sheet. These don't spread so you can crowd them a bit, leaving about 1-2" between cookies. Bake for 8-12 minutes, rotating pans halfway through baking, until the cookies are no longer wet looking. Cool 10 minutes before rolling in powdered sugar.
• Stir powdered sugar and lemon zest together in a bowl. Roll cookies to coat. If desired, do a second roll once they're completely cool, so they're perfectly white.
• Store cookies in an airtight container for up to 3 days or freeze for up to one month.

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.

LEMON SNOWBALL COOKIES

Steps:

• In a large mixing bowl beat shortening, ginger, vanilla, crushed loose tea leaves, and lemon peel on medium speed until fluffy. Add brown sugar; beat until well combined. Beat in the ground ginger, baking powder, baking soda, and salt. Beat in eggs. Beat in as much of the flour as you can; stir in remaining flour by hand. Refrigerate dough 1 hour or until easy to handle.
• Heat oven to 350*F.
• Shape dough into 1" balls. roll in granulated sugar and place on two ungreased baking sheets.
• Bake 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Move to wire racks to cool completely. Dip in Powdered Sugar Glaze and toppings; let stand on waxed paper to dry.
• Powdered Sugar Glaze:.
• In a bowl stir 1 cup powdered sugar and about 4 teaspoons water to reach drizzling consistency.
• Chocolate Variation:.
• Prepare as directed, adding 1/4 cup unsweetened cocoa powder with the brown sugar, and reducing the flour to 2 1/3 cups. Bake 10 minutes or until edges are set. Dust with powdered sugar.

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.