2/3 cup sugar
1 egg
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
Confectioner's sugar
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!
They look melt in your mouth:)
ReplyDeleteYou know..everyone has.. what happened moments:)
They DO melt in your mouth, the best kind :)
Deletewhile I am writing this recipe down to add to my favorites I figured I should ask what do we bake it at? I guessed the standard 350 and just checked to make sure the bottoms were right. What can I say? I love lemons! I keep picking them up at the farmers market just to make these!!!! Thank goodness my New Years Resolution wasn't stay healthy. :) lene
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