Santas Lemon Balls Recipes

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LUSCIOUS LEMON SNOWBALLS



Luscious Lemon Snowballs image

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

1 ½ cups white sugar
1 large lemon, zested
¼ cup butter, softened
¼ cup cream cheese, softened
1 egg
1 tablespoon lemon juice
½ teaspoon vanilla extract
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ cups all-purpose flour

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

SANTA-PE'S



Santa-pe's image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 20 pieces

Number Of Ingredients 6

20 cherry tomatoes
20 bocconcini mozzarella balls
1 cucumber, cut into 1/2-inch-thick slices (20 slices)
1 container garlic cheese spread, such as Alouette or Boursin (5 to 6 ounces)
1 tablespoon milk
Black sesame seeds, for garnish

Steps:

  • Cut a small piece off the bottom of a tomato so the bottom is flat, reserving the piece. Cut the remaining tomato in half. Thread the bottom half of the tomato onto a skewer and slide it down.
  • Thread a mozzarella ball onto the skewer for a head and slide it down to meet the tomato piece (Santa's body). Thread the top half of the cherry tomato onto the skewer for a hat. Poke the skewer into the center of a cucumber slice to stabilize it so the skewer will stand. Repeat with the remaining tomatoes, mozzarella balls and cucumber slices.
  • Combine the cheese spread with the milk in a small bowl and stir until creamy and pipeable. Transfer to a piping bag or resealable plastic bag. Snip off a small piece at the end of the plastic bag to create a small opening.
  • Pipe a zigzag triangle of cheese at the bottom of each Santa face for a beard, extending onto the bottom piece of tomato. Pipe the cheese around the bottom of each Santa hat, then pipe a small piece at the top of each hat.
  • Cut a small sliver off the rounded edge of the reserved tomato bottoms and place one on each beard for a mouth. Put on 2 black sesame seeds for eyes.

LEMON SNOWBALLS COOKIE



Lemon Snowballs Cookie image

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

1/2 cup butter, softened
2/3 cup sugar
1 large egg
1/4 cup lemon juice
1 tablespoon grated lemon zest
1-3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup finely chopped almonds
Confectioners' sugar

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 COCONUT BALLS



Lemon Coconut Balls image

Make and share this Lemon Coconut Balls recipe from Food.com.

Provided by CaliforniaJan

Categories     Dessert

Time 25m

Yield 4 dozen

Number Of Ingredients 14

3/4 cup margarine, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 teaspoon lemon extract
1 cup flaked coconut
2 cups flour
1/2 teaspoon cream of tartar
1/4 cup butter or 1/4 cup margarine, softened
1 teaspoon grated lemon peel
salt, to taste
2 cups powdered sugar
2 tablespoons lemon juice
1 dash yellow food coloring

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.

Nutrition Facts : Calories 1076.7, Fat 53.4, SaturatedFat 19, Cholesterol 83.4, Sodium 547.7, Carbohydrate 142.8, Fiber 2.6, Sugar 92.3, Protein 9.2

LEMON SNOWBALL



Lemon Snowball image

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

2 envelopes unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1 can (12 ounces) frozen orange juice concentrate, thawed
2 tablespoons grated lemon zest
2 tablespoons lemon juice
Dash salt
3 cups heavy whipping cream, divided
1 prepared angel food cake (8 to 10 ounces), cubed
1/4 cup confectioners' sugar
1/2 cup sweetened shredded coconut

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.

MRS. RONZO'S LEMON BALLS



Mrs. Ronzo's Lemon Balls image

This is a favorite cake like lemon cookie of mine given to my mother when I was only 6 yrs. old, from a wonderful lady who lived down the street from us. We have always called them 'her' Lemon Balls... she is passed on now, but this recipe is made by my mother and I every Christmas!

Provided by Patti

Categories     Drop Cookies

Yield 48

Number Of Ingredients 12

1 ½ cups white sugar
½ cup shortening
3 eggs
½ teaspoon vanilla extract
½ cup milk
1 teaspoon lemon extract
3 cups all-purpose flour
3 teaspoons baking powder
1 pinch salt
2 cups confectioners' sugar
3 tablespoons water
1 teaspoon lemon extract

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

Nutrition Facts : Calories 97.4 calories, Carbohydrate 17.4 g, Cholesterol 11.8 mg, Fat 2.6 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 36.1 mg, Sugar 11.3 g

SANTA'S LEMON BALLS



Santa's Lemon Balls image

My dear friend CarrolJ sent me the cookbook "Santa's Favorite Hokiday Treats and Christmas Sweets: This is a recipe in that cookbook, that with a bit of tweeking is a favorite of people who received it in their Gift Baskets this year. Many rave notices and requests for the recipe already and I haven't had the book but a week.

Provided by Chabear01

Categories     Drop Cookies

Time 27m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 12

1 1/2 cups sugar
1/2 cup butter (the recipe calls for shortening)
3 eggs
1/2 teaspoon vanilla extract
1/2 cup milk
1 teaspoon lemon extract (I included a tbls of lemon zest for a more lemony flavor)
3 cups all-purpose flour
3 teaspoons baking powder
1 pinch salt
2 cups confectioners' sugar
3 tablespoons water
1 teaspoon lemon extract (again I added 1 tbls Lemon zest for that added lemony flavor)

Steps:

  • Preheat oven to 350 degrees.Blend the sugar and shortening (Butter) until light and fluffy. Beat in the eggs one at a time, then add milk, vanilla extract, and lemon extract, add zest if using. Mix until well blended.
  • Combine flour, baking powder and salt. Add the flour mixture to the liquid mixture, a little at a time Mixing until combined, the dough will be quite sticky.
  • Drop spoonfulls of the dough onto parchment paper lined baking sheets. Bake for 9 to 12 minutes. Place cookies on cooling rack and allow to cool completely before frosting.
  • To Make Icing: Combine the confectioners sugar, and lemon extract, if using lemon zest add that too. Beat until smooth and make icing thick enough to spread onto cooled cookie. You may need to add a bit more confectioners sugar to reach YOUR desired consistency, but as this recipe was given was perfect for me. Allow icing to harden prior to putting into an airtight container, and store at room temperature.

Nutrition Facts : Calories 95.8, Fat 2.4, SaturatedFat 1.4, Cholesterol 17.1, Sodium 48.9, Carbohydrate 17.4, Fiber 0.2, Sugar 11.2, Protein 1.3

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