Lemon-Almond Snowball Cookies
Ingredients
-
16
tablespoons
cold, cubed salted butter
-
¾
cup
confectioners’ sugar
-
zest of 2
lemons
-
2
teaspoons
vanilla extract
-
½
teaspoon
kosher salt
-
scant ¾
cup
almond flour
-
1¾
cups
all-purpose flour
Instructions
- Combine the butter, confectioners’ sugar, lemon zest, vanilla, salt, and almond flour in a food processor and pulse until crumbly.
- Add the flour and process until the mixture forms a mass around the blade.
- Preheat the oven to 350ºF and line a sheet pan with parchment paper.
- Portion the dough into roughly 30 small balls or use a scale to divide into 20-gram portions.
- Roll the portions into balls and place them on the sheet pan.
- Bake for 14 to 15 minutes until pale with light brown bottoms.
- Let cool for 2 minutes on the pan, then transfer to a cooling rack and dust with confectioners’ sugar.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
250
Total fat
15g
Total carbohydrates
28g
Total protein
3g
Sodium
100mg
Cholesterol
40mg
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