"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Lemon Meatballs Recipe

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This recipe for Lemon Meatballs, by , is from Moreland Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Danielle Moreland
Added: Thursday, December 11, 2008


1 C. shortening
1 1/4 C. sugar
4 eggs
1/3 C. + 2 Tbsp sour cream
2 1/4 tsp lemon extract
1 tsp vanilla extract
4 1/2 C. flour
4 1/2 tsp baking powder
3 C. confectioners sugar
5 Tbsp warm milk
5 tsp juice from a fresh lemon (optional)
Yellow food coloring (optional)
Parchment paper

Preheat oven to 350 degrees.Beat together shortening and sugar in medium bowl until light. Add eggs, sour cream, lemon extract, vanilla extract, and lemon zest; beat until combined, scraping down sides of bowl. Combine flour and baking powder; add to mixture in bowl and beat just until moistened. Shape dough into small balls, using about 1 level Tbsp for each.

Arrange about 1 inch apart on parchment paper-lined cookie sheets. Bake 10 min, until lightly browned. Do not overbake. Put parchment paper under cooling racks to catch any icing that may fall after dipping the cookies. Remove meatballs from cookie sheets and place on cooling racks with parchment paper under racks.

Combine confectioners sugar and milk in small bowl; whip lightly with spoon until smooth and slightly thick. Add 1/2 tsp lemon juice and yellow food coloring if desired; stir briskly until well-combined.

Dip tops of cookies into icing. Let set until icing is dry to the touch. Then re-dip again and let cool. Store in closed container.

Number Of Servings:
Number Of Servings:
Makes approx. 5 1/2 dozen




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