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    Home » Dessert » Snowy Lemon Balls

    Snowy Lemon Balls

    Published: Feb 8, 2012 · Modified: Dec 2, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Lemon Drops candies inside of cookies = insanely fabulous.

    I wish I had found this cookie recipe at Christmas-time because it would have rounded out my holiday cookie tray quite nicely. I saw these in Better Homes & Gardens magazine and knew I wanted to make them, holidays or no holidays. Lemon Drops candies inside of cookies sounded insanely fabulous. I hadn’t had Lemon Drops in years! What a perfect excuse to pop a few into my mouth.


    In a large bowl, combine:

    2 cups finely crushed shortbread cookies (I used Keebler)

    1 cup confectioners’ sugar

    1/2 cup almonds, toasted and finely chopped


    Place 2 large handfuls of Lemon Drops candies in a large Ziploc bag and finely crush the candies using a rolling pin. Add 1/2 cup of the crushed candies to the cookie mixture and mix well.


    In a small bowl, combine:

    2 tablespoons light corn syrup

    2 tablespoons milk

    2 tablespoons butter, melted

    Add the corn syrup mixture to the cookie mixture and mix well.


    Shape the dough into 1-inch balls.

    Place 1/3 cup of confectioners’ sugar in a small bowl. Roll the cookie balls in the sugar until well coated and place them on a large baking sheet.


    Cover and chill in the refrigerator for 2 hours. Roll the balls in confectioners’ sugar again before serving. If desired, garnish with finely crushed Lemon Drops candies.

    To store, layer the cookies between sheets of wax paper in an airtight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.


    I loved that the candies were incorporated intothe cookies. That little bit of a crunch and lemony flavor were delightful!


    Snowy Lemon Balls

    The punch of lemon flavor with added hint of crunch makes these cookies SO darn good. (source: Better Homes & Gardens Magazine)
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    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Chill: 2 hours
    Servings: 24 servings
    Calories: 70kcal
    Author: Megan Porta

    Ingredients

    • 2 cups shortbread cookies  finely crushed (about 7 ounces)
    • 1 cup powdered sugar
    • 1/2 cup almonds toasted and finely chopped
    • 1/2 cup lemon drop candies finely crushed
    • 2 tbsp. light corn syrup
    • 2 tbsp. milk
    • 2 tbsp. butter melted
    • 1/3 cup powdered sugar
    • lemon drop candies finely crushed

    Instructions

    • In a large bowl, stir together the crushed cookies, 1 cup of powdered sugar, almonds and crushed candies. In a small bowl, stir together corn syrup, milk and melted butter. Stir the corn syrup mixture into the cookie mixture until well combined.
    • Shape cookie mixture into 1-inch balls. Place 1/3 cup powdered sugar in a small bowl. Roll balls in the powdered sugar. Place balls on a large baking sheet.
    • Cover and chill balls on baking sheet for at least 2 hours. Roll balls again in powdered sugar just before serving. If desired, garnish with finely crushed lemon candies. To store: Layer cookies between sheets of wax paper in airtight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

    Nutrition

    Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 10mg | Potassium: 23mg | Fiber: 1g | Sugar: 10g | Vitamin A: 31IU | Calcium: 9mg | Iron: 1mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

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    Reader Interactions

    Comments

    1. Sally

      February 09, 2012 at 7:19 pm

      Oh these look fantastic! Perfect for all the meyer lemons in season right now. I just stumbled upon your blog and I'm in love with all the beautiful photos and amazing recipes! 🙂

      Reply
    2. Dangira

      February 09, 2012 at 9:45 am

      Oh I have to say that this is very interesting recipe 🙂

      Reply

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