Lemon Snowball Cookies Recipes

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.

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.

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.

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.

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.

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.