Lemon Ginger Snowballs Recipes

LEMON SNOWBALLS COOKIE

Steps:

• In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.

LEMON SNOWBALL

Steps:

• Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.

LUSCIOUS LEMON SNOWBALLS

Steps:

• Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
• Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
• Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.

GINGER-MACADAMIA NUT SNOWBALLS

Steps:

• In a large bowl, cream butter and 3/4 c confectioners sugar until blended. Beat in lemon peel and lemon extract. Gradually beat in flour. Stir in nuts and ginger. Refrigerate for 1 hour or until easy to handle.
• Shape dough into 1" balls; place 2" apart on a parchment lined baking sheet. Bake at 350 for 14-16 minutes or until lightly browned.
• Roll warm cookies in remaining confectioners sugar. Cool on wire rack. When cooled roll cookies in confectioners sugar again.

LEMON SNOWBALLS

Steps:

• Cut lemons in half lengthwise to resemble boats.
• Cut a small sliver of peel from bottom of lemons to stabilize base.
• Remove pulp from lemons to form a "shell" using a spoon or melon baller.
• Cover with plastic wrap and freeze.
• In large glass bowl, combine zest, juice, milk and cream.
• Add sugar and stir until dissolved.
• Cover with plastic wrap and freeze 8 hours or more.
• Remove from freezer, if necessary, break up ice crystals.
• Process in food processor until smooth. Do not over process, mixture should hold very firm peaks.
• Spoon into lemon shells, cover, and freeze until firm, 2 hours or up to 3 days.
• Garnish if desired.