Mexican/Italian wedding cookies, Russian tea cakes, butterballs, snowball cookies…whatever you want to call these little beauties, you won’t be disappointed! These are a variety of shortbread that is rolled into 1 inch balls and coated with powdered sugar.
Traditionally made and eaten during the winter, hence the snow effect with the powdered sugar, these cookies can really be eaten any time of the year (and they really should be). Perfectly flavored with lemon, these are perfect to eat with a cup of your favorite nut milk or a nice cup of hot tea.
Take a look at my other cookie recipes. If you make these and love them, you will surely love the other recipes! If you decide the give this recipe a try, which I highly recommend doing, then please let me know what you think in the comments below or tag me with #ohhotcakes on Instagram!
Lemon Almond Wedding CookiesPrint Recipe
- 1 cup softened vegan butter
- 1/2 cup organic powdered sugar
- 2 tsp vanilla extract
- 2 tsp almond extract
- 2 tsp lemon extract
- zest of one lemon
- 1+3/4 cup all-purpose flour
- 1 cup almond meal/almond flour
- 1/4 tsp salt
- 2/3 cup organic powdered sugar for coating
Cream together the vegan butter and 1/2 cup of organic powdered sugar with a hand or stand mixer.
Add the extracts, lemon zest, and salt once the vegan butter has become light and fluffy and mix thoroughly.
Add the flour and almond meal until well incorporated into the butter mixture. Knead a few times to form the dough into a ball inside the bowl.
Chill the cookie dough for 30 minutes in the fridge.
Preheat the oven to 325f.
Form into 1 tbsp balls and place on a baking sheet.
Bake the cookies for 15 minutes and then allow them to cool until warm before rolling the cookies into more powdered sugar to coat.
Allow to cool completely and then enjoy!