lemon snowballs
By Yankee Magazine|Jan 07 2007|
Ingredients
Lemon Snowballs
1/4 cup shortening
1/4 cup butter
2/3 cup granulated sugar
2 teaspoons grated lemon zest
1 egg
3 tablespoons lemon juice
1 tablespoon water
1 3/4 cups sifted all-purpose flour
1/4 teaspoon soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup finely chopped pecans
1 cup sifted confectioners’ sugar
Instructions
Cream butter, shortening, and sugar until light; beat in lemon zest and egg.
Stir in lemon juice and water. Sift together the flour, soda, cream of
tartar, and salt. Stir into the first mixture. Stir in chopped pecans. Flour
hands and shape dough into small balls. Place balls about 1 inch apart on
ungreased baking sheet. Bake for about 10 to 15 minutes in a preheated 350??
Oven. Cookies should be browned on the bottom, but not on top. Immediately
remove hot cookies from the baking sheet and roll in confectioners’ sugar.
Makes about 3 to 4 dozen cookies, depending on size.
