LEMON SNOWBALL COOKIES

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Lemon Snowball Cookies image

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).

Provided by Kittencalrecipezazz

Categories     Dessert

Time 22m

Yield 3 dozen (approx.)

Number Of Ingredients 11

1/2 cup butter, softened (no substitutions)
2/3 cup sugar (or more for a sweeter taste)
1 large egg
1/4 cup fresh lemon juice
1 tablespoon freshly grated lemon zest
1 3/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup finely chopped almonds
icing sugar, for rolling

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.

Nutrition Facts : Calories 877.2, Fat 45.2, SaturatedFat 21, Cholesterol 151.8, Sodium 619.8, Carbohydrate 106.9, Fiber 5, Sugar 46.5, Protein 15.1

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