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Lemon Snowdrops Recipe

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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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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

Preheat oven to 350°. 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 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 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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Lemon Snowdrops

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(1-1) of 1 reviews

Reviewed on May. 30, 2012 by jklmnop

I have made these many times--often just for me. Two tips--1) what ever shape the cookie is going into the oven, is the way they will come out. These do not spread. and 2) I have never gotten 30 cookies from this recipe. Maybe I make them too large, although I go for a mostly flattened, 1" cookie. Curd is easy but thoroughly mix the eggs and cook over low low heat to keep from getting scrambled egg white specks in the curd. The egg whites aren't bad, they just aren't pretty. Seems like more work than they really are and they look and taste great.