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).
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READY IN: 22mins
YIELD: 3 dozen (approx.)
UNITS: US
INGREDIENTS
Nutrition- 1⁄2
- 2⁄3
- 1large egg
- 1⁄4
- 1tablespoon freshly grated lemon zest
- 1 3⁄4cups flour
- 1⁄4teaspoon baking soda
- 1⁄4teaspoon cream of tartar
- 1⁄4teaspoon salt
- 1⁄2cup finely chopped almonds
-
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DIRECTIONS
- 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.
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