Santas Lemon Balls Recipes

Steps:

• Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
• Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
• Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.

Steps:

• In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.

Steps:

• In food Processor; thoroughly grind cookies.
• Mix room temperature cream cheese with cookies crumbs.
• Roll into 1 in balls, place on wax paper and refrigerate for about 10 minute.
• Meanwhile, melt almond bark on double boiler or in microwave (reserving a few chunks for decorating purposes)
• Once bark is melted, roll cookie balls until coated and place on wax paper.
• Melt remaining pieces of bark, mix in four to five drops of the yellow food coloring.
• Use a spoon or other utensil to create decorative yellow stripes across the top of the cookie balls.
• Keep refrigerated until ready to serve!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend the white sugar and shortening until light. Beat in the eggs, milk, vanilla and 1 teaspoon lemon extract. Mix until well blended.
• Combine the flour, baking powder and salt. Add the flour mixture to the shortening mixture. Mix until combined (the dough will be sticky). Drop spoonfuls of dough onto parchment paper lined baking sheets.
• Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Let cookies cool then frost with icing.
• To Make Icing: Combine the confectioners' sugar, water and lemon extract to taste. Beat until smooth and make icing thick enough to spread on cooled cookies

Steps:

• Preheat oven to 350 degrees.Blend the sugar and shortening (Butter) until light and fluffy. Beat in the eggs one at a time, then add milk, vanilla extract, and lemon extract, add zest if using. Mix until well blended.
• Combine flour, baking powder and salt. Add the flour mixture to the liquid mixture, a little at a time Mixing until combined, the dough will be quite sticky.
• Drop spoonfulls of the dough onto parchment paper lined baking sheets. Bake for 9 to 12 minutes. Place cookies on cooling rack and allow to cool completely before frosting.
• To Make Icing: Combine the confectioners sugar, and lemon extract, if using lemon zest add that too. Beat until smooth and make icing thick enough to spread onto cooled cookie. You may need to add a bit more confectioners sugar to reach YOUR desired consistency, but as this recipe was given was perfect for me. Allow icing to harden prior to putting into an airtight container, and store at room temperature.