Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 235
  • Fat:
  • 14 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 50 mg
  • Sodium:
  • 179 mg
  • Carbohydrate:
  • 26 g
  • Fiber:
  • 0 g
  • Protein:
  • 2 g


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Lemon Snowdrops

Grandma's Great Desserts Cookbook
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This crunchy butter cookie has a perfect lemon filling. I usually save them for special, festive occasions.

SERVINGS: 15

CATEGORY: Dessert

METHOD: Baked

TIME: Prep/Total Time: 30 min.

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 mixing bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to the creamed mixture and mix well.
    Roll teaspoonfuls 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 roll in additional confectioners' sugar. Store in the refrigerator. Yield: about 4 dozen.


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