Hello friends and Happy May!! Weather has started to change and my lemon tree is blooming! I am not visiting anybody right now so I can’t share my lemons like I used to so I decided that I should bake something with them.
Snowball cookies OR Russian Tea Cakes OR Mexican wedding cookies are different names for one popular cookie that is made a lot during Christmas season. Today, I’m making a Spring version using lemons.
I used lemon zest and lemon juice. If you would like, you can add a tiny bit of lemon extract but I don’t think it’s necessary.
Let’s start with the recipe.
Yield about 30 small cookies
For the cookie dough
1 and 3/4 cups all purose flour
2 tablespoons cornstarch
1/4 teaspoon salt
12 tablespoons of unsalted butter, at room temperature
1/3 cup plus 1 tablespoon powdered sugar
2 tablespoons lemon zest
1 and 1/2 tablespoons lemon juice
1/4 teaspoons lemon extract (optional)
1 tablespoon vanilla extract
1 cup powdered sugar
1.- In a small bowl, mix flour, cornstarch and salt. Mix and set aside.
2.- In a bowl of an electric mixer, beat the butter for about 2 minutes. Then, add powdered sugar (1/3 cup plus 1 tablespoon) and mix until light and fluffy, about 2-3 minutes. Add in the zest, juice and vanilla. MIx until smooth.
3.- Add in the dry ingredients and mix on low speed until incorporated.
4.- The dough is going to be very soft so you need to chill it in the fridge. Wrap a piece of plastic wrap and cover it. Place it in the fridge for a couple of hours or overnight.
5.- When ready to bake: Preheat oven to 350 F. Line a baking sheet with parchment paper.
6.- Using the palm of your hands make cookie dough balls (about 1 tablespoon each) and place them on the prepared baking sheet.
7.- Bake for 15-20 minutes until light golden color. If you can, rotate baking sheet halfway through the baking time.
8.- Let them cool for 5 minutes and then roll them into the powdered sugar. Coat them really good. Let them cool completly. Enjoy!