LEMON SNOWBALLS

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Lemon Snowballs image

Bite-sized buttery rich lemon cookies melt in your mouth. Having just one is almost impossible.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 48

Number Of Ingredients 8

1/2 cup lemon drop candies
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon grated lemon peel
1 teaspoon lemon extract
2 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
Additional powdered sugar

Steps:

  • Heat oven to 400°F. Crush lemon drops in food processor or blender. In large bowl, beat butter, 1/2 cup powdered sugar, the lemon peel and lemon extract with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup of the crushed lemon drops and the salt.
  • Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
  • Bake cookies 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in powdered sugar. Cool 10 minutes; roll in remaining crushed lemon drops. Cool completely on wire rack, about 30 minutes. Reroll in crushed lemon drops if desired.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg

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