Lemon Snow Drops

For the dough:

• 8 oz. (16 Tbs.) unsalted butter, at room temperature
• 2-1/2 oz. (2/3 cup) confectioners’ sugar
• 2-1/2 tsp. grated lemon zest
• 2 tsp. lemon juice
• Pinch salt
• 11-3/4 oz. (2-2/3 cups) all-purpose flour

For the rolling:

• 1 cup confectioners’ sugar

Heat the oven to 325°F. Beat the butter and sugar together with a wooden spoon or a mixer until creamy. Add the lemon zest, lemon juice, and salt; mix until combined. Add the flour; mix until just blended. Shape the dough into 1-inch balls and set them 1 inch apart on ungreased or parchment-lined baking sheets. Bake until the cookies are light golden and give slightly when pressed, 18 to 20 minutes. Let the cookies cool slightly on the baking sheet; while still warm, roll them in confectioners’ sugar. Transfer to a rack to cool completely.