Lemon Snowballs

By Coppermouse

Buttery and bright with a hint of lemon will make this cookie a Yuletide favorite. Make some to give, some to keep, and some to leave for Santa!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 cup finely chopped pecans
• 1/4 cup white sparkling sugar

Preparation

Step 1

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or nonstick foil.

Combine the flour, baking powder, baking soda and salt in a medium bowl. With an electric mixer on medium speed, beat the butter and sugar until smooth and creamy. Beat in the egg, lemon zest and both extracts and beat until the mixture is light and fluffy. Beat in the flour mixture and pecans until a soft dough forms.

Roll tablespoons of the dough into 1-inch balls, making a total of 36 cookies. Place the balls on the baking sheets, about 2 inches apart. Lightly brush the top of each cookie with a little water, then sprinkle the tops evenly with the sanding sugar.

Bake until cookies are firm along the edges and slightly soft in the center, about 10 minutes, rotating baking sheets halfway through baking time. Let cool on baking sheets on wire racks about 5 minute. Transfer the cookies to wire racks to cool completely.

Tip: You can find white sparkling sugar in the baking section of craft stores, and in some supermarkets.