Lemon Snowball Cookies
Author: Jennifer Drummond
Recipe type: Cookie
Cuisine: American
Serves: 40
- 1 cup butter, unsalted
- ¼ tsp. salt
- ½ cup powdered sugar
- 2 tsp. lemon extract
- 2 cups all-purpose flour
- Topping:
- 1 cup powdered sugar, sifted
- Preheat oven to 350 degrees
- Line to baking sheets with parchment paper; set aside.
- In a bowl, add butter and salt; beat until light and creamy. Add powdered sugar and lemon extract; beat until combined. Add flour and beat in well.
- Take a teaspoon size about of cookie batter and place 1" apart on baking sheet (I fit 16 cookies to each cookie sheet).
- Bake in oven for 10 - 12 minutes, until bottom starts to turn a very light golden color. Let cookies rest on baking sheet for 3 minutes.
- While cookies are warm, roll cookies in 1 cup of sifted powdered sugar. Let cookies cool completely.
- Store in an airtight container for up to a week or freeze cookies for up to 3 months.
Calories maybe less, I had left over powdered sugar when rolling.
Serving size: 1 cookie Calories: 80 Fat: 4,7 Carbohydrates: 9 Sugar: 4.4 Sodium: 15 Fiber: .02 Protein: .07 Cholesterol: 12
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2016/09/14/lemon-snowball-cookies/
3.4.3177