Pine Nut–Meyer Lemon Snowball Cookies

By jeknudson

Ingredients

• 8 ounces whole-wheat pastry flour (about 2 1/4 cups)
• 1 /2 teaspoon kosher salt
• 1 /2 cup unsalted butter, softened
• 3 tablespoons olive oil
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons Meyer lemon zest
• 1 1/4 cups powdered sugar, divided
• 1 large egg yolk
• 1 /2 cup toasted pine nuts, roughly chopped

Details

Adapted from cookinglight.com

Preparation

Step 1

Step 1
Preheat oven to 350°F. Whisk together flour and salt in a medium bowl. Set aside.

Step 2
Beat together butter, oil, vanilla, zest, and 3/4 cup powdered sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg yolk. Add flour mixture; beat on low speed just until combined. Stir in nuts.

Step 3
Shape dough into 32 balls (1 tablespoon each). Arrange dough balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350°F until set and lightly browned on bottom, 12 to 14 minutes. Cool on baking sheets set on a wire rack for 3 minutes. Transfer cookies directly to wire rack to cool completely.

Step 4
Place remaining 1/2 cup powdered sugar in a medium bowl. Gently roll cookies in sugar to coat. Store in an airtight container up to 3 days.