Best Lemon Luscious Snow Cap Cookies Recipes

LUSCIOUS LEMON SNOWBALLS

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.

UKRAINIAN SNOW CAP COOKIES

Steps:

• Sift the flour with the dry ingredients.
• Cream the butter; add the egg yolks, one at a time, and continue creaming.
• Stir in the milk or cream.
• Add the flour and mix thoroughly. The dough should be light. Chill for easier handling.
• Roll thin and cut into small rounds.
• Prepare the topping by beating the egg whites until stiff; add the sugar gradually, beating constantly. Fold in the walnuts and coconut.
• Place the rounds on a greased baking sheet and top each with the meringue.
• Bake in a moderate oven (350 degrees F) for about 12 minutes, or until delicately browned.

LUSCIOUS LUMPS COOKIES

Steps:

• Mix all ingredients. Drop by spoon onto a greased baking sheet.
• Bake at 350°F for 10 minutes. They never get brown.
• Sprinkle with confectioners' sugar.

LUSCIOUS LEMON COOKIES

Steps:

• Mix all ingredients (except the reserved pie filling & powdered sugar).
• Drop by tablespoon onto a non-stick cookie sheet.
• Bake at 350°F for 10 - 12 minutes or until done.
• Bottoms of the cookies should not get too dark--light brown is good.
• Let cookies cool completely.
• Mix powdered sugar with enough lemon pie filling to make icing yellow, or do like I do and add some yellow food coloring, then spread over the cooled cookie.
• ENJOY!

LEMON SNOWBALLS COOKIE

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.

LUSCIOUS LEMON COOKIES (RAW FOODS)

Steps:

• Put all ingredients into a blender and process until smooth.
• Shape into cookies and place on mesh dehydrator sheets.
• Dehydrate at 105 -115F for 8-10 hours, or until outside is dry and the cookie is chewy.
• NOTE: If you're not using a high-speed blender, blend the cashews first before adding the other ingredients. "Finely grind them".

LEMON LUSCIOUS SNOW CAP COOKIES

Steps:

• Preheat oven to 350°.
• Cream butter and sugar.
• Add lemon zest, eggs and extract.
• Stir in flour and baking powder.
• Add nuts and coconut.
• Shape into 1 1/2" balls.
• Roll in powdered sugar and place on greased cookie sheets.
• Bake for 18 minutes until the edges are set.
• Cool a minute or two on cookie sheets, and remove to wire rack, and sprinkle powdered sugar over the tops as cookies continue to cool.