Ingredients
2cupsall-purpose flour
3tbspcornstarch
¼tspsalt
1cupunsalted buttersoftened
⅔ cuppowdered sugar
2lemon zestabout 4 tsp
2tsplemon extract
½tspvanilla extract
½cupalmondsfinely chopped
1 ½cupspowdered sugar
Preparation
In a mixing bowl, whisk together the flour, cornstarch, and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix the butter on medium speed until creamy for about 20 seconds.
Blend in powdered sugar and mix in lemon zest, lemon extract, and vanilla extract.
With the mixer set on low speed, slowly add in flour mixture and mix just until combined. Stir in the almonds.
Cover the bowl with a plastic wrap and chill for 30 minutes. Preheat the oven to 350 degrees F halfway through chilling.
Scoop dough out 1 tablespoon at a time, then roll into a ball. Place the balls on Silpat or parchment paper-lined baking sheets, spacing the cookies about 2-inches apart.
Bake in the preheated oven for around 14 to 16 minutes.
Remove from the oven and allow to cool for several minutes.
While the cookies are still warm, pour powdered sugar into a bowl then roll the cookies in the powdered sugar.
Transfer to a wire rack to cool. Once the cookies are cool, roll in powdered sugar once more to generously coat.
Serve Lemon Snowball Cookies to loved ones and enjoy!
