Lemon Snowball Cake Recipes

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.

SNOWBALL CAKE I

Steps:

• Line a 4 quart round mixing bowl with parchment paper.
• Break cake up into small bite-sized pieces.
• Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
• Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
• Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
• Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
• Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

LEMON SNOWFLAKE COOKIES

Steps:

• In a mixing bowl, combine cake mix, Cool Whip, and egg. Beat with mixer on medium speed until blended. Batter will be very sticky.
• Fill a cookie scoop half full with batter and drop into confectioners sugar and roll lightly to coat.
• Place on ungreased cookie sheets.
• Bake at 350 for 10-12 minutes or until lightly brown.

LEMON SNOWBALL CAKE

Steps:

• Line a 3 quart bowl with 2 pieces of wax paper, one on top of the other.
• Let each piece extend over the opposite edges of the bowl, so all edges are covered.
• The paper will be wrinkled.
• Set bowl aside.
• Cut angel food cake into 1" cubes and set aside.
• In a large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften.
• Add boiling water and stir until gelatin is dissolved.
• Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
• Refrigerate for 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
• In a large bowl, whip 1 pint cream until it forms soft peaks.
• Fold gelatin mixture into whipped cream.
• Spoon a small amount of lemon mixture into bottom of the prepared bowl to cover bottom.
• Scatter several pieces of the angel food cake over lemon mixture.
• Continue alternating lemon mixture and cake until all is used.
• Cover with plastic wrap and foil.
• Refrigerate 1-2 days before serving.
• Before serving, invert bowl onto serving platter. Carefully remove bowl and wax paper.
• In a small bowl, whip 1 cup cream and powdered sugar until stiff.
• Frost top and sides of molded cake with whipped cream.
• Sprinkle top and sides of cake with coconut (if desired) and garnish with a lemon rose or mint leaves.

LEMON PECAN SNOWBALL COOKIES

Steps:

• Whisk together in a bowl the flour, cornstarch and salt. Set aside.
• Using an electric mixer with a paddle attachment, beat the butter until soft and fluffy. Adjust the speed of your mixer to low and add the confectioners' sugar, lemon juice, lemon extract and lemon zest. Slowly add in the flour mixture and the finely crushed pecans and mix just until combined.
• Chill in the refrigerator for about 1 hour (this would make the cookie dough harden a bit so it would be easier to handle). You want the cookie dough to remain a bit cold by the time you place them in the oven so they do not flatten or spread too much while baking and retain a good roundish mound shape. Preheat the oven to 350F at the end of one hour.
• Scoop the dough into 1" balls; a small cookie scoop is quite handy for this and will produce uniformly sized balls. Place the balls on a parchment-lined baking sheet or silpat leaving enough space between cookies to allow them to expand. Bake the cookies for 13 to 15 minutes or just until light brown on the bottom.
• Remove the cookies from the oven and let cool on the baking sheet for 4-5 minutes or while still warm. When the cookies are firm enough to handle but still warm, carefully roll the cookies in the powdered sugar. Place on a rack and let the cookies cool completely, then re-roll in the sugar.Make about 34 cookies.

LEMON SNOWBALL COOKIES

Steps:

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
• Beat butter, powdered sugar, lemon juice, lemon extract, and salt until smooth, then stir in lemon zest. Add the flour and mix until a stiff dough forms. If you're using a stand mixer, this will just take a minute or so. If you're using a hand mixer it will take much longer.
• Scoop tablespoon sized cookies onto your cookie sheet. These don't spread so you can crowd them a bit, leaving about 1-2" between cookies. Bake for 8-12 minutes, rotating pans halfway through baking, until the cookies are no longer wet looking. Cool 10 minutes before rolling in powdered sugar.
• Stir powdered sugar and lemon zest together in a bowl. Roll cookies to coat. If desired, do a second roll once they're completely cool, so they're perfectly white.
• Store cookies in an airtight container for up to 3 days or freeze for up to one month.

LEMON SNOWBALL

Steps:

• Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.