Lemon Snowball Cookies

A crunchy-style cookie, that is so rich, buttery and lemony. (note: plan ahead, the dough needs to be refrigerated for 2 or more hours).

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.

Remove immediately to wire racks.

Cool 5 minutes , then roll in icing sugar.

butter, sugar, egg, fresh lemon juice, lemon zest, flour, baking soda, cream of tartar, salt, almonds, icing sugar