When the summer heats up, there's nothing better than a fresh-baked batch of lemon snowballs. These delicious lemony cookies covered in confectioners sugar "snow" will make you forget that it's 95 F outside.
While the oven is preheating (and simultaneously heating your kitchen to scorching temperatures, all worth it, I can assure you) start the cookies. Zest and juice the lemons. I find a lemon reamer to be best for the juicing and a microplane ("helpfully"not pictured) for the zesting.
Chop the nuts fine; I used walnuts, but pecans would be great, too. You could use a food processor, but I did it old school, with a knife.
The batter will look curdled at the beginning, but soldier on.
Form the dough into ball the size of a "SMALL walnut" instructs the vintage recipe card.
As soon as they're out of the oven, roll them in confectioners sugar.
Put them on a rack to set. Or a plate would be fine.
And for those of you who have read to the end, here's a real snowball (three, actually) saved in our freezer from the NYC Blizzard of 1996.