Pine Nut–Meyer Lemon Snowballs
Active Time: 20 MinsTotal Time1 Hour 30 Mins
Yield: Serves 32 (serving size: 1 cookie)
If you can’t find Meyer lemons, use 1 teaspoon regular lemon zest. Take care not to underbake these cookies; they need to crisp up a bit in the oven.
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
- 1large egg yolk
- 1/2 cup toasted pine nuts, roughly chopped
Nutritional Information
- Calories 97
- Fat 6g
- Satfat 2g
- Unsatfat 3g
- Protein 1g
- Carbohydrate 10g
- Fiber 1g
- Sugars 5g
- Added sugars 5g
- Sodium 31mg
- Calcium 0% DV
- Potassium 1% DV
- Calories 97
- Fat 6g
- Satfat 2g
- Unsatfat 3g
- Protein 1g
- Carbohydrate 10g
- Fiber 1g
- Sugars 5g
- Added sugars 5g
- Sodium 31mg
- Calcium 0% DV
- Potassium 1% DV
How to Make It
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.
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