Lemon Snowball Cookies

Ingredients

• 2 cups all-purpose flour
• 3 Tbsp cornstarch
• 1/4 tsp salt
• 1 cup butter, softened
• 2/3 cup powdered sugar
• Zest of 2 lemons
• 2 tsp lemon extract
• 1/2 tsp vanilla extract
• 1/2 cup finely chopped almonds
• 1 1/2 cups powdered sugar, for coating

Directions

1. Whisk the flour, cornstarch, and salt in a mixing bowl, then put the bowl aside. Add the butter to the bowl of an electric stand mixer with the paddle attachment in place, and beat at medium speed for about 20 seconds, just until creamy. Mix in the 2/3 cup powdered sugar, then add the lemon zest, lemon extract, and vanilla extract. Turn the mixer to low and gradually add the flour mixture, mixing only until it comes together. Stir in the almonds.
2. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. When the chilling time is about halfway done, heat the oven to 350 degrees.
3. Scoop the dough in 1 Tbsp portions, roll each one into a ball, and arrange them on baking sheets lined with Silpat or parchment paper. Space the cookies about 2-inches apart, then bake in the heated oven for 14 – 16 minutes.
4. Take the cookies out of the oven and let them cool for several minutes. While they are still warm, pour 1 1/2 cups powdered sugar into a bowl and roll the cookies in it.
5. Move the cookies to a wire rack to cool completely. Once cooled, roll them in powdered sugar again, this time coating them generously and pressing them into the sugar for a thicker layer. Store cookies in an airtight container.