Lemon Snowballs Recipes

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LEMON SNOWBALL



Lemon Snowball image

For a special occasion like a church supper, I make this beautiful dessert. The lemon and coconut flavors go so wonderfully together. Everyone will be asking for the recipe.-Lucy Rickers, Bonsall, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 20 servings.

Number Of Ingredients 12

2 envelopes unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1 can (12 ounces) frozen orange juice concentrate, thawed
2 tablespoons grated lemon zest
2 tablespoons lemon juice
Dash salt
3 cups heavy whipping cream, divided
1 prepared angel food cake (8 to 10 ounces), cubed
1/4 cup confectioners' sugar
1/2 cup sweetened shredded coconut

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.

Nutrition Facts : Calories 268 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 199mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON SNOWBALLS COOKIE



Lemon Snowballs Cookie image

These crunchy little cookies are great for a light dessert. The bright taste of lemon makes them a winner!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
2/3 cup sugar
1 large egg
1/4 cup lemon juice
1 tablespoon grated lemon zest
1-3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup finely chopped almonds
Confectioners' sugar

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.

Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

LEMON SNOWBALLS



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

LUSCIOUS LEMON SNOWBALLS



Luscious Lemon Snowballs image

Bursting with lemon flavor, these two-bite cookies are slightly crisp on the outside, light and soft on the inside. Cream cheese and plenty of lemon zest make these cookies perfectly refreshing!

Provided by Baking J

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 24

Number Of Ingredients 10

1 ½ cups white sugar
1 large lemon, zested
¼ cup butter, softened
¼ cup cream cheese, softened
1 egg
1 tablespoon lemon juice
½ teaspoon vanilla extract
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ cups all-purpose flour

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.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 18.7 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 78.6 mg, Sugar 12.6 g

LEMON BUTTER COOKIES



Lemon Butter Cookies image

These lemon butter cookies, also known as lemon snowballs or butterballs, are super easy to make and are brimming with vibrant fresh lemon flavor.

Provided by Diana Rattray

Categories     Cookies and Candy     Dessert

Time 30m

Yield 24

Number Of Ingredients 11

1 3/4 cups all-purpose flour (8 ounces)
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter (unsalted, softened)
2/3 cup sugar (granulated)
2 teaspoon lemon peel (finely grated)
1 large egg
3 tablespoons lemon juice (fresh)
1/2 cup walnuts (finely chopped)
1/4 cup powdered sugar

Steps:

  • Heat the oven to 350 F.
  • Line a baking sheet with parchment paper or grease the pan lightly.
  • In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Blend thoroughly with a spoon or whisk. Set aside.
  • In a large mixing bowl with an electric mixer, cream the butter and granulated sugar until light and fluffy, about 4 to 5 minutes.
  • Beat the egg and lemon zest into the creamed mixture, and then add the lemon juice.
  • Gradually stir the flour mixture into the first mixture until well blended.
  • Fold in the chopped walnuts.
  • With floured hands, shape the dough into small balls and arrange on the prepared baking sheet about 2 inches apart. The cookies will spread just slightly.
  • Bake the lemon cookies for about 12 to 16 minutes, or until the cookies are lightly browned on the bottoms.
  • Remove the cookies from the baking sheet to a rack and let them cool.
  • Using a mesh sieve or sifter, sprinkle the cooled cookies with confectioners' sugar.

Nutrition Facts : Calories 130 kcal, Carbohydrate 13 g, Cholesterol 48 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 161 mg, Fat 8 g, ServingSize 2 to 3 Dozen (24 servings), UnsaturatedFat 4 g

LEMON SNOWBALL COOKIES



Lemon Snowball Cookies image

Lemon Snowball Cookies - an easy wedding cookie recipe filled with lemon zest, juice, and extract. These are the perfect tea cake cookies!

Provided by Dorothy Kern

Categories     Dessert

Time 1h

Number Of Ingredients 8

1 cup unsalted butter (room temperature)
½ cup powdered sugar
1 teaspoon lemon juice
¼ teaspoon lemon extract (optional)
½ teaspoon salt
2 teaspoons lemon zest
2 ¼ cups flour
1-2 cups powdered sugar + 2 teaspoons lemon zest (for rolling)

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.

Nutrition Facts : ServingSize 2 cookies, Calories 133 kcal, Carbohydrate 13 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 994 mg, Sugar 12 g

LEMON SNOWBALL COOKIES



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

LEMON SNOWBALLS



Lemon Snowballs image

These look so pretty for any kind of get together. Garnish with berries a mint leaf or two. Recipe does not include freezer time.

Provided by Queen uh Cuisine

Categories     Frozen Desserts

Time 20m

Yield 10 serving(s)

Number Of Ingredients 6

5 large lemons
2 teaspoons lemon zest, finely grated
3/4 cup fresh lemon juice
1 cup milk
1 cup whipping cream
1 cup sugar

Steps:

  • Cut lemons in half lengthwise to resemble boats.
  • Cut a small sliver of peel from bottom of lemons to stabilize base.
  • Remove pulp from lemons to form a "shell" using a spoon or melon baller.
  • Cover with plastic wrap and freeze.
  • In large glass bowl, combine zest, juice, milk and cream.
  • Add sugar and stir until dissolved.
  • Cover with plastic wrap and freeze 8 hours or more.
  • Remove from freezer, if necessary, break up ice crystals.
  • Process in food processor until smooth. Do not over process, mixture should hold very firm peaks.
  • Spoon into lemon shells, cover, and freeze until firm, 2 hours or up to 3 days.
  • Garnish if desired.

Nutrition Facts : Calories 190.7, Fat 9.9, SaturatedFat 6.1, Cholesterol 36, Sodium 22.8, Carbohydrate 29.2, Fiber 2.6, Sugar 20.5, Protein 2

LEMON SNOWBALL COOKIES



Lemon Snowball Cookies image

Lemon snowball cookies are melt in your mouth shortbread coated in powdered sugar ~ like little bursts of sunshine on your holiday cookie platter!

Provided by Sue Moran

Categories     Dessert

Time 22m

Number Of Ingredients 6

1 cup unsalted butter, softened
1/2 cup powdered sugar (plus more for coating the cookies)
1/4 tsp salt
1 tsp vanilla extract
grated zest of 3 small lemons (use the juice for another recipe)
2 cups all purpose flour

Steps:

  • Preheat oven to 350F.
  • In a stand mixer or with electric beaters, cream together the butter, powdered sugar, salt, vanilla extract, and lemon zest until light and fluffy (1-2 minutes)
  • Add the flour, and mix just until the dough comes together. Give it a final stir by hand to make sure everything is evenly incorporated.
  • Using about 1 tablespoon of dough, roll each cookie into a ball and place on an ungreased baking sheet, about an inch apart.
  • Bake for 10-12 minutes. The cookies will still be pale and very soft when they come out of the oven, do not over bake. Allow to partially cool on the baking sheet before gently removing to a rack.
  • While the cookies are still barely warm, roll them in powdered sugar. Give them a second coat when they are completely cool. Note: if your powdered sugar is lumpy, be sure to sift it before coating.

Nutrition Facts : Calories 99 kcal, Carbohydrate 9 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 17 mg, Sodium 79 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

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