Best Lemon Snowball Recipes

LEMON SNOWBALL

Steps:

• Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.

LEMON SNOWBALL CAKE

Steps:

• Line a 3 quart bowl with 2 pieces of wax paper, one on top of the other.
• Let each piece extend over the opposite edges of the bowl, so all edges are covered.
• The paper will be wrinkled.
• Set bowl aside.
• Cut angel food cake into 1" cubes and set aside.
• In a large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften.
• Add boiling water and stir until gelatin is dissolved.
• Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
• Refrigerate for 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
• In a large bowl, whip 1 pint cream until it forms soft peaks.
• Fold gelatin mixture into whipped cream.
• Spoon a small amount of lemon mixture into bottom of the prepared bowl to cover bottom.
• Scatter several pieces of the angel food cake over lemon mixture.
• Continue alternating lemon mixture and cake until all is used.
• Cover with plastic wrap and foil.
• Refrigerate 1-2 days before serving.
• Before serving, invert bowl onto serving platter. Carefully remove bowl and wax paper.
• In a small bowl, whip 1 cup cream and powdered sugar until stiff.
• Frost top and sides of molded cake with whipped cream.
• Sprinkle top and sides of cake with coconut (if desired) and garnish with a lemon rose or mint leaves.

LEMON SNOWBALL COOKIES

Steps:

• Set oven to 350°.
• In a mixing bowl; cream butter, sugar and egg until blended.
• Add lemon juice and zest.
• Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture; add in the almonds.
• Cover, and refrigerate the dough for 2 hours or overnight.
• Roll into 1-inch balls.
• Place on ungreased baking sheets.
• Bake for 10-12 minutes, or until bottoms are lightly browned (the cookies will not brown on top).
• Remove immediately to wire racks; cool 5 minutes, then roll in icing sugar.

LEMON SNOWBALL COOKIES

Steps:

• In a large mixing bowl beat shortening, ginger, vanilla, crushed loose tea leaves, and lemon peel on medium speed until fluffy. Add brown sugar; beat until well combined. Beat in the ground ginger, baking powder, baking soda, and salt. Beat in eggs. Beat in as much of the flour as you can; stir in remaining flour by hand. Refrigerate dough 1 hour or until easy to handle.
• Heat oven to 350*F.
• Shape dough into 1" balls. roll in granulated sugar and place on two ungreased baking sheets.
• Bake 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Move to wire racks to cool completely. Dip in Powdered Sugar Glaze and toppings; let stand on waxed paper to dry.
• Powdered Sugar Glaze:.
• In a bowl stir 1 cup powdered sugar and about 4 teaspoons water to reach drizzling consistency.
• Chocolate Variation:.
• Prepare as directed, adding 1/4 cup unsweetened cocoa powder with the brown sugar, and reducing the flour to 2 1/3 cups. Bake 10 minutes or until edges are set. Dust with powdered sugar.