Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
White Chocolate–Lemon Snowballs
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- Level: Easy
- Total: 2 hr
- Active: 45 min
- Yield: about 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 148
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 48 mg
If you love lemon and white chocolate, then these bite-sized treats are a perfect addition to your holiday cookie plate. Bonus: They’re no-bake (though toasting the flour is a food safety must). The toasted flour gets blended with brown sugar, butter, lemon and white chocolate. Then, the dough is formed into balls, dipped in melted white chocolate and coated in festive white sprinkles to complete the snowball look.
- Level: Easy
- Total: 2 hr
- Active: 45 min
- Yield: about 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 148
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 48 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Put the flour on a baking sheet and bake until toasted, about 10 minutes; set aside to cool. (Toasting flour is important for food safety when making no-bake cookies.)
- Beat the butter, brown sugar and salt in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Whisk the flour on the baking sheet until smooth (it may clump up in the oven), then add to the butter mixture and beat to combine. Add the lemon zest, lemon juice and vanilla bean paste; beat until combined. Add 1/3 cup of the white chocolate; beat to combine. Cover and refrigerate 30 minutes.
- Line a baking sheet with parchment paper. Scoop tablespoonfuls of dough and roll into balls, then transfer to the baking sheet. Cover and refrigerate until firm, at least 30 minutes and up to 1 day.
- Combine the remaining 2 cups white chocolate and the shortening in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Let cool slightly.
- Working with 1 ball at a time, drop the cookies in the melted white chocolate to coat. Remove using a fork or small spatula, allowing the excess chocolate to drip back into the bowl. Carefully return to the baking sheet, then top with white sprinkles; repeat with the remaining balls. If the chocolate becomes too firm, microwave for 10 to 15 seconds to soften. Let set.
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