No Bake Lemon Cookie Balls Food

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.

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 BALLS (NO BAKE!)

Steps:

• Place dates, walnuts, sesame seeds, lemon juice and zest in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. Roll in coconut and chill until ready to serve.

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.

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!

NO BAKE LEMON COOKIE TRUFFLES RECIPE

Steps:

• Place cookies in a processor or high-powered blender and crush until they are fine crumbs (if you don't have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs).
• Place crumbs in a medium bowl. Add cream cheese and mix until well-blended. Roll cookie mixture into 1 inch balls (makes about 48 balls). Place balls on a cookie sheet lined with aluminum foil or wax paper and stick in the fridge for about 45 minutes.
• Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet. Top with yellow sprinkles (if desired - just be sure to put sprinkles on as soon as you dip them because they ). Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
• Store leftover truffles in a covered container in the fridge.

NO-BAKE COOKIE BALLS

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Stir in the confectioners' sugar, vanilla wafers, walnuts, orange juice and corn syrup., Shape into 1-in. balls; roll in additional confectioners' sugar. Store in an airtight container.