The trick to making snowballs is to let the dough chill thoroughly before rolling it into balls and baking them.
These are loosely based on several different recipes floating around the internet right now so I cannot credit anyone in particular as I took ideas from a few different sources to put together.
Makes 40 servings of 1 Snowball each.
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1/4 cup lemon juice
- 1 teaspoon vanilla
- 1-3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/4 teaspoon cream of tartar
- 2 Tbs icing sugar for rolling In a separate bowl combine flour, salt and cream of tartar.
- In a large mixing bowl, cream butter and sugar well.
- Add egg and beat again until light and creamy.
- Add lemon juice and vanilla and beat again.
- Stir the flour mixture into the creamed mixture.
- Place the dough, covered, into the refrigerator for at least 1 hour.
- When ready to bake, preheat the oven to 350°F.
- Remove the dough from fridge and divide it into 40 pieces.
- Roll each piece of dough into a ball and place on a baking sheet lined with parchment paper.
- Bake for 10-11 minutes or until bottoms are lightly browned. They will not brown on the tops.
- Transfer the balls immediately to wire racks and cool for 2 minutes, then roll in icing sugar while still warm.
Weight Watchers P+ = 1.
Calories 57; Protein 1g; Carbohydrate 8g; Fat 2g; Fibre 0g.
Cream butter and sugar together.
Beat in egg, then lemon juice and vanilla.
Then mix in the dry ingredients.
Cover and chill for at least an hour in the refrigerator.
Divide the dough into 40 pieces and roll each piece into a ball to bake.
After baking transfer the balls to a rack to cool for a couple of minutes before rolling in icing sugar.
The sugar adheres better if the snowballs are still slightly warm when you roll them.
Ready to enjoy!