Saturday, July 9, 2011

Too Hot to Bake!

No Cook Lemon Balls

Ingredients:

2 cups pecan shortbread cookie crumbs, divided
1 (6 oz) can frozen lemonade concentrate, thawed
1/2 cup (1 stick) butter, softened
1 (16 oz) box powdered sugar, sifted

Directions:

Combine 1 1/2 cups cookie crumbs, lemonade concentrate, butter and powdered sugar.  Shape into small balls.  Roll in reserved cookie crumbs and place on wax paper.  Refrigerate 3 to 4 hours in sealed container or freeze to serve later.

Enjoy!!

1 comment:

  1. that looks too yummy!! May have to make this soon.

    Dina
    www.myunentitledlife.com

    ReplyDelete

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