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Lemon Snowdrops Recipe

Photo by: Taste of Home

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

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15 Servings
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 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.

Nutrition 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.

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

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Ingredients