Lemon Snowball Cookies

These cookies you can make all year round. But come on. They call them snowball cookies. SNOWBALLS! When I think of snowballs, I think winter. And when I think winter, I think the holidays. These are similar to Russian tea cookies without the walnuts or pecans. I just don’t really like nuts in my cookies.

INGREDIENTS:

• 2 sticks unsalted butter, at room temperature
• 1/2 cup powdered sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon lemon extract
• 1/2 teaspoon kosher salt
• 2 teaspoons lemon zest
• 2 1/4 cups all purpose flour
• 1-2 cups powdered sugar for coating

DIRECTIONS:

1. Preheat oven to 350 F degrees. Line two cookie sheets with parchment paper or silicone mats.
2. Beat butter, powdered sugar, lemon juice, lemon extract, kosher salt and lemon zest.
3. Add the flour and mix until dough forms into consistency of small pebbles.
4. Roll dough into tablespoon sized balls. Leave 1-2 inches between cookies as the dough does no spread.
5. Bake for 8-10 minutes or until cookies no longer look wet.
6. Cool for 10 minutes before rolling in additional powdered sugar.
7. Roll cookies in powdered sugar added to a bowl or go add powdered sugar to a ziploc bag and shake to cover cookies.

Cookies will store for 3 days in air tight container or freeze up to one month. This recipe yielded 30 cookies.