LEMON SNOWDROPS
I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. -Bernice Martinoni, Petaluma, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely., For filling, whisk together egg, sugar, lemon zest and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour., To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator. Freeze option: Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
Nutrition Facts : Calories 147 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 94mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SNOWDROP COOKIES
Make and share this Lemon Snowdrop Cookies recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 38m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- In a small saucepan, combine sugar, egg, lemon zest, juice and butter for filliing. Cook over medium heat, stirring constantly, for 10 minutes, or until mixture begins to thicken. Set aside to cool.
- In a mixing bowl, combine butter, sugar, lemon zest and juice for cookies, beating at medium speed with an electric mixer until creamy. Add flour and salt, beating until combinrd.
- Using a 1 teaspoons measure, roll dough into balls.
- Place on parchment lined baking sheets and flatten slightly.
- Bake at 400 degrees for 6-8 minutes. Cool.
- Spread half of cookies with filling. Top with remaining cookies.
- Roll in powdered sugar.
Nutrition Facts : Calories 147.1, Fat 8.7, SaturatedFat 5.4, Cholesterol 31.1, Sodium 87, Carbohydrate 16.2, Fiber 0.3, Sugar 8.1, Protein 1.4
LEMON SNOWDROPS
Buttery lemon cookies are sandwiched with a yummy tart homemade lemon filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. In large bowl, beat 1 cup butter, 1/2 cup powdered sugar and the lemon extract with electric mixer on medium speed until well blended. Stir in flour and salt until dough forms. (If dough is soft, cover and refrigerate 1 to 2 hours or until firm enough to shape.)
- Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 1 inch apart. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until 1/4 inch thick.
- Bake 8 to 10 minutes or until edges are light brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In 1-quart saucepan, mix 1/4 cup granulated sugar and the cornstarch. Stir in remaining frosting ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely, about 15 minutes.
- For each sandwich cookie, spread filling between 2 cooled cookies. Sprinkle with powdered sugar.
Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Sandwich Cookie, Sodium 85 mg, Sugar 5 g, TransFat 0 g
CHEWY LEMON SNOWDROP COOKIES
This recipe was updated in December 2017 to reflect reader feedback. The original recipe can be found as a PDF here.Chewy Lemon Snowdrop Cookies are perfectly little pillows of chewy lemonness. They look unassuming, but might be the best cookie ever made!
Provided by Cassie Johnston
Categories Desserts
Time 1h10m
Number Of Ingredients 11
Steps:
- Combine the lemon zest and sugar in the bowl of a stand mixer. Using your hands, rub the zest into the sugar for a minute or so until the mixture is very fragrant.
- Add the butter. Using the paddle attachment, cream together the butter and lemon sugar, stopping to scrape the sides of the bowl as necessary.
- Add the lemon juice, honey, vanilla extract, and lemon extract and beat until combined. The mixture may look curdled because of the lemon juice.
- Add the flour, baking soda, and sea salt, and beat until the dough comes together and begins to form a ball. Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F.
- Form the dough into balls about an inch and a half in diameter and place them two inches apart on a cool, ungreased cookie sheet.
- Bake in the preheated oven for 8-10 minutes, or until the bottoms are light golden brown.
- Let the cookies cool on the baking sheet for a couple of minutes, then carefully transfer to a rack to cool completely.
- Once the cookies have cooled, toss them in powdered sugar and serve. Store extras in an airtight container.
Nutrition Facts : Calories 118 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 cookies, Sodium 26 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
LEMON SNOWBALLS COOKIE
These crunchy little cookies are great for a light dessert. The bright taste of lemon makes them a winner!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.
Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY LEMON SNOWDROP COOKIES RECIPE - (4.3/5)
Provided by kmad
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Line a baking sheet with parchment paper. In a medium sized bowl, whisk together flour and salt. Set aside. In an electric mixer fitted with the paddle attachment, cream together butter, lemon zest, sugar, and agave nectar. Mix until very smooth, about 3 minutes. Scrape down the sides. In a small cup, combine the lemon juice baking soda. With the mixer on low, add in flour mixture and lemon juice mixture. Scrape down sides of bowl with a rubber spatula and mix the dough by hand a few times to ensure an even distribution of the ingredients. Shape into 1 inch balls and place on parchment paper lined baking sheets. Place the baking sheet on the middle rack in your oven and bake the cookies for 10 to 15 minutes, just until cookies are slightly brown on the edges. It is better to under cook them slightly than over cook them. Remove cookies from the oven and allow to cool for a few minutes on the baking sheet. Toss them lightly in powdered sugar and place on cooling rack to finish the cooking process.
LEMON SNOWDROP COOKIES
This crunchy butter cookie has the perfect lemon filling. Great for the holidays.
Provided by Anita Hoffman
Categories Cookies
Time 40m
Number Of Ingredients 12
Steps:
- 1. In a small saucepan, combine sugar, egg, lemon zest, juice and butter for filling. Cook over medium heat, stirring constantly, for 10 minutes, or until mixture begins to thicken. Set aside to cool.
- 2. In a mixing bowl, combine butter, sugar, lemon zest and juice for cookies, beating at medium speed with an electric mixer until creamy. Add flour and salt, beating until combined.
- 3. Using a 1 teaspoon measure, roll dough into balls.
- 4. Place on parchment lined baking sheets and flatten slightly.
- 5. Bake at 400 degrees for 6-8 minutes. Cool.
- 6. Spread half of cookies with filling. Top with remaining cookies. Roll in powdered sugar.
SNOWDROP COOKIES
Powder sugary doughiness that has been a favorite at Christmas. It is a really good ofset to church windows or other chocolate-based desserts.
Provided by Joneses
Categories Drop Cookies
Time 30m
Yield 3-4 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Sift flour and salt together.
- With a mixer beat butter, powdered sugar, and vanilla together until light and fluffy.
- Work in dry ingredients gradually.
- Once thoroughly mixed, roll into 1 inch balls and place 1 inch apart on an ungreased cookie sheets.
- Bake for 12-15 minutes.
- Let cool slightly and sprinkle with powdered sugar.
Nutrition Facts : Calories 927.7, Fat 62.2, SaturatedFat 39, Cholesterol 162.7, Sodium 736.2, Carbohydrate 83.8, Fiber 2.2, Sugar 20, Protein 9.2
LEMON SNOWFLAKES
You'll need just four items to whip up these delightful cookies. Confectioners' sugar highlights the cracked tops to give them their snowflake appearance. -Linda Barry, Dianna, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky., Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.
Nutrition Facts : Calories 37 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 59mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
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