Lemon Snowball Cookies

READY IN: 22mins
Recipe by Kittencal@recipezazz

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).

Top Review by Engrossed

It's true these are more cakey then crunchy but I think Kittencal is referring to the nuts for the crunch. I've made similar cookies before so I knew they would be soft. I chopped whole almonds fine in my blender. I increased the sugar to 3/4 cup. I let them sit overnight in the refrigerater. These were a very nice mildly sweet and mildly lemon flavored nutty cookie. They disappeared very quickly at work! Made for 1-2-3 hit wonders.

Ingredients Nutrition

Directions

  1. Set oven to 350°.
  2. In a mixing bowl; cream butter, sugar and egg until blended.
  3. Add lemon juice and zest.
  4. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture; add in the almonds.
  5. Cover, and refrigerate the dough for 2 hours or overnight.
  6. Roll into 1-inch balls.
  7. Place on ungreased baking sheets.
  8. Bake for 10-12 minutes, or until bottoms are lightly browned (the cookies will not brown on top).
  9. Remove immediately to wire racks; cool 5 minutes, then roll in icing sugar.

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