Luscious Lemon Snowballs Recipes

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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

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 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



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

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