Lemon shortbread cookies dusted in powdered sugar makes these awesome lemon snowball cookies. They’re fun, fresh and vibrant in the springtime and excellent for holiday cookie shares!
- 1 c. All Purpose flour
- 1/4 c. granulated sugar
- 1 tsp lemon zest
- 1/2 c. unsalted butter, cut into small cubes
- 1 TB lemon juice
- 1 egg yolk
- 1/4 c. almond flour
- yellow food color (optional)
- confectioners sugar
parchment paper or silicone baking mat
Preheat the oven to 325°F and line a sheet pan with parchment or a baking mat. In a mixing bowl, place the flour, lemon zest, sugar and butter. Rub the butter into the flour mixture until it is moist and crumbly. Add the egg yolk, lemon juice and almond flour and knead until it resembles a smooth dough.
Add yellow food color, if using, and knead until no streaks remain.
Divide the dough into 20 equal portions and roll into balls. Place on the prepared sheet pan 2 inches apart and bake 16 minutes. Remove from the oven and while still hot, dust all sides with confectioners sugar.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: lemon snowballs, lemon cookies, tea cakes, wedding cookies, holiday cookies, easy cookie recipe