Lemon Snowdrops Recipe

Lemon Snowdrops RecipePhoto by: Taste of Home Lemon Snowdrops Recipe Rating 5

This crunchy butter cookie has a perfect lemon filling. I usually save them for special, festive occasions.

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Lemon Snowdrops Recipe
  • Prep/Total Time: 30 min.
  • Yield: 15 Servings
20 10 30

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • LEMON BUTTER FILLING:
  • 1 egg, lightly beaten
  • 2/3 cup sugar
  • 3 tablespoons lemon juice
  • Grated peel of 1 lemon
  • 4-1/2 teaspoons butter, softened
  • Additional confectioners' sugar

Directions

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to creamed mixture and mix well.
  • Roll teaspoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned.
  • Meanwhile, for filling, combine the egg, sugar, lemon juice, peel and butter in a heavy saucepan. Cook and stir until thickened and a thermometer reads 160°, about 20 minutes. Refrigerate for 1 hour or until completely cooled.
  • Spread lemon filling on the bottoms of half of the cookies; top with remaining cookies and dust with confectioners' sugar. Store in the refrigerator. Yield: about 4 dozen.

Nutritional Facts 1 serving (2 each) equals 235 calories, 14 g fat (8 g saturated fat), 50 mg cholesterol, 179 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Originally published as Lemon Snowdrops in Grandma's Great Desserts Cookbook , p59

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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