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Lemon Snowballs




Source of Recipe


Betty Crocker






Recipe Introduction


Bite-sized buttery rich lemon cookies melt in your mouth. Having just one is almost impossible.





List of Ingredients



• 1/2 cup lemon drop candies
  
• 1 cup butter or margarine, softened
  
• 1/2 cup powdered sugar
  
• 1 teaspoon grated lemon peel
  
• 1 teaspoon lemon extract
  
• 2 1/4 cups Gold Medal® all-purpose flour
  
• 1/4 teaspoon salt
  
• Additional powdered sugar
  






Instructions



1. Heat oven to 400ºF. Crush lemon drops in food processor or blender. In large bowl, beat butter, 1/2 cup powdered sugar, the lemon peel and lemon extract with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup of the crushed lemon drops and the salt.
   
2. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
   
3. Bake cookies 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in powdered sugar. Cool 10 minutes; roll in remaining crushed lemon drops. Cool completely on wire rack, about 30 minutes. Reroll in crushed lemon drops if desired.
   






Final Comments


Makes:About 4 dozen cookies