Dark and dreary days call for light and bright treats, like these lemon snowball cookies. They’re your basic Russian Tea Cakes or Mexican Wedding Cookies with a splash of lemon added for extra zing, but wow, what a difference that extra flavor makes!
I’ve been super good about staying away from sweets lately, but thanks to a little weather pattern called El Nino, we’ve had rain almost every day this week, and it’s not over yet. Almost makes me want to go out and buy and ark!
So, I was in the mood to bake. And, I just happened to have some crushed walnuts in the fridge that were left over from nut rolls I made before Christmas. Plus, we never got around to making these little powdered sugar cookies during the holidays, and I promised my oldest baby that we would make a batch before she went back to school.
So, yes, I just had to bake!
Since I have been sipping lemon water throughout the day, I thought it would be a nice change to add some lemon to the cookies. It definitely gives them a little extra zing, which is perfect for this time of year. It’s almost like getting an instant mood boost with each bite!
How to Make Lemon Snowball Cookies
Lemon Snowball Cookies
- 2 sticks softened butter
- ½ cup powdered sugar
- 2 cups flour
- 2 cups finely chopped walnuts
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- Additional powdered sugar for rolling cookies
- Cream butter and sugar until soft, then stir in lemon juice.
- Add flour and mix well.
- Mix in nuts and lemon zest, and roll into 1-inch balls.
- Place balls on ungreased baking sheet, and bake at 350 degrees for 15 to 18 minutes or until slightly brown at the bottom.
- Let cool slightly, then roll in powdered sugar, and place on baking sheet until completely cool.
- Roll once more in powdered sugar, then store in air-tight container.