Lemon Snowball Cookies

227g butter, room temperature

1/4 teaspoon salt

1/2 cup (57g) confectioners' sugar

2 teaspoons grated lemon peel (zest)

2 cups (240g) All Purpose Flour

128g confectioners' sugar

1/4 cup (36g) lemon juice powder

1. Preheat the oven to 175C (350°F). Have on hand a rimmed, ungreased lined baking sheet.

2. In a medium-sized bowl, beat together the butter and salt until soft and fluffy.

3. Mix in the confectioners' sugar and grated peel. Add the flour, stirring until combined.

4. Scoop the dough into 3 cm balls; Place the balls on the baking sheet. Bake the cookies for 12 to 15 minutes.

5. To make the coating: Sift the confectioners’ sugar and lemon juice powder together into a shallow bowl. Remove the cookies from the oven and let cool on the baking sheet for 3 minutes. When firm enough to handle but still warm, carefully roll the cookies in the coating.

6. Let the cookies cool completely, then re-roll in the sugar. Store cookies in airtight containers for 1 week; freeze for longer storage.