Cookie season is upon us. Every year I make cookies as a gift for my husband’s employees. And I try to make the gift a nice one. Lots of varieties to fill the bakery box.
This cookie was delightful! I am glad I added it to the list this year. The only problem was the recipe didn’t make a lot. Maybe only two dozen.
It has a lovely butter cookie base. So the cookie is nice and buttery.
The lemon juice and rind give the cookie a delicate lemon flavor.
For the nuts I used pecans. I thought those would go nicely with the lemon flavor.
Admittedly I placed my cookies a little too close together on the baking sheet. I have another recipe I have been making for years for snowballs. They do not expand at all, so I think I had it in my head that these wouldn’t expand either. So, I had to nudge them apart a bit, but it all worked out in the end.
Dipping the cookies in the powdered sugar gives them a sugary coating that adds just enough sweetness to counteract the lemon.
And yes, the cookies kind of resemble little snowballs!
LEMON BLOSSOM SNOWBALLS
1/2 Cup Shortening or Butter
2/3 Cups Sugar
2 Teaspoons Grated Lemon Rind
1 Egg
1 3/4 Cups Sifted Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Cream of Tartar
3 Tablespoons Lemon Juice
1 Tablespoon Water
1/2 Cup Chopped Nuts
Cream shortening, sugar and lemon rind until fluffy. Add egg and beat until smooth. Sift together flour, baking soda and cream of tartar. Add to creamed mixture alternately with lemon juice and water. Stir in nuts. Chill. With floured hands, form into small balls. Place 1 inch apart on baking sheets. Bake in a 350 degree oven fro 8 to 10 minutes. Roll immediately in confectioners’ sugar.
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