LEMON SNOWBALLS COOKIE
These crunchy little cookies are great for a light dessert. The bright taste of lemon makes them a winner!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON SNOWBALLS
Bite-sized buttery rich lemon cookies melt in your mouth. Having just one is almost impossible.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Crush lemon drops in food processor or blender. In large bowl, beat butter, 1/2 cup powdered sugar, the lemon peel and lemon extract with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup of the crushed lemon drops and the salt.
- Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
- Bake cookies 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in powdered sugar. Cool 10 minutes; roll in remaining crushed lemon drops. Cool completely on wire rack, about 30 minutes. Reroll in crushed lemon drops if desired.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg
LEMON SNOWBALL COOKIES
Tea provides the right mix of bright flavor and spice in these cookies! Crush any large tea leaves before adding. There is a chocolate variation too! Adapted from Better Homes & Gardens magazine.
Provided by Sharon123
Categories Dessert
Time 30m
Yield 4 dozen cookies
Number Of Ingredients 14
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.
Nutrition Facts : Calories 886.2, Fat 29, SaturatedFat 8.3, Cholesterol 105.8, Sodium 452.6, Carbohydrate 144.9, Fiber 2.3, Sugar 83.2, Protein 11.3
LEMON SNOWBALL
For a special occasion like a church supper, I make this beautiful dessert. The lemon and coconut flavors go so wonderfully together. Everyone will be asking for the recipe.-Lucy Rickers, Bonsall, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 20 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 268 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 199mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON SNOWBALL COOKIES
A crunchy-style cookie, that is so rich, buttery and lemony. (Note: plan ahead, the dough needs to be refrigerated for 2 or more hours).
Provided by Kittencalrecipezazz
Categories Dessert
Time 22m
Yield 3 dozen (approx.)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 877.2, Fat 45.2, SaturatedFat 21, Cholesterol 151.8, Sodium 619.8, Carbohydrate 106.9, Fiber 5, Sugar 46.5, Protein 15.1
LUSCIOUS LEMON SNOWBALLS
Bursting with lemon flavor, these two-bite cookies are slightly crisp on the outside, light and soft on the inside. Cream cheese and plenty of lemon zest make these cookies perfectly refreshing!
Provided by Baking J
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 18.7 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 78.6 mg, Sugar 12.6 g
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4.6/5 (18)Calories 89 per servingCategory Cookies
- In a medium sized bowl, whisk together the flour, cornstarch and sea salt and set the bowl aside.
- In the bowl of a stand mixer, mix the butter on medium speed until creamy, about 20 seconds. Mix in 2/3 cup of the confectioner's sugar. Mix in lemon juice, lemon zest, and lemon extract . With the mixer set on low speed gradually add in flour mixture and mix just until combined.
- Cover the bowl with plastic wrap and chill for 30 minutes. This will make it easier to form into the snowball shape. Preheat oven to 350 degrees halfway through the chilling.
- Scoop the dough out 1 Tbsp at a time and roll into balls, then place balls on a baking sheet lined with silicone baking mat or parchment paper, spacing the cookies about 2-inches apart.
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4.5/5 (92)Calories 65 per servingTotal Time 45 mins
- Preheat the oven to 350°F. Have on hand a rimmed, ungreased baking sheet., To make the cookies: In a medium-sized bowl, beat together the butter and salt until soft and fluffy., Mix in the confectioners' sugar and lemon oil or grated peel., Add the flour, stirring until combined., Scoop the dough into 1" balls; a teaspoon cookie scoop is a real time-saver, and your cookies will be nice and uniform.
- They should be very light brown on the bottom, and feel set when lightly touched on top., To make the coating: Sift the confectioners’ sugar and lemon juice powder together into a shallow bowl., Remove the cookies from the oven and let cool on the baking sheet for 3 minutes.
- When firm enough to handle but still warm, carefully roll the cookies in the coating., Let the cookies cool completely, then re-roll in the sugar., Store cookies in airtight containers for 1 week; freeze for longer storage.
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5/5 (11)Estimated Reading Time 5 minsCategory DessertTotal Time 50 mins
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and ½ cup (60 grams) of powdered sugar (set the remaining 1 cup aside to roll the cookies in) for 1-2 minutes or until well combined. Add the lemon juice, lemon zest, and lemon extract and mix until fully combined. Mix in the flour and salt until fully combined, stopping to scrape down the sides of the bowl as needed. If using food coloring, mix in a few drops until just combined.
- Using a 1-tablespoon cookie scoop (or measuring tablespoon) scoop out the cookie dough, roll into balls, and place on the prepared baking sheets.
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4.7/5 (11)Total Time 1 hr 25 minsCategory DessertCalories 139 per serving
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds. Blend in 2/3 cup powdered sugar. Mix in lemon zest, lemon extract and vanilla extract.
- With mixer set on low speed slowly add in flour mixture and mix just until combine. Stir in almonds. Cover bowl with plastic wrap and chill 30 minutes, preheat oven to 350 degrees halfway through chilling.
- Scoop dough out 1 Tbsp at a time and roll into a ball, then place balls on Silpat or parchment paper lined baking sheets, spacing cookies about 2-inches apart and bake in preheated oven for 14 - 16 minutes.
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