2/3 cup sugar
1/4 cup fresh Meyer lemon juice
1 tbsp. Meyer lemon zest
1 3/4 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 cup finely chopped almonds
In a mixing bowl, cream butter, sugar and egg until well blended. Add lemon juice and lemon zest. In a separate bowl, 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.
Remove from refrigerator and roll into 1-in. balls. Place on ungreased baking sheets and bake 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.
If you look real close, my snowballs sorta flattened. I'm not sure why but I believe the reason is 1) I over softened the butter by melting it too much. 2) and because of that, I should've let the dough set overnight but I didn't because I'm impatient. Either way, these crunchy little cookies were delicious, lemony, buttery and my favorite thus far this holiday season.
Have a great week and in the meantime, savor every moment!