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Lemon Snowdrops

 Lemon Snowdrops
I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. —Bernice Martinoni, Petaluma, CA
24 ServingsPrep: 40 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon McCormick® Pure Lemon Extract
  • 2 cups all-purpose flour
  • Granulated sugar
  • 1 egg, lightly beaten
  • 2/3 cup granulated sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 4 teaspoons butter
  • Additional confectioners' sugar


  • Preheat oven to 350°. In a small bowl, cream butter,
  • confectioners' sugar and salt until light and fluffy. Beat in
  • extract. Gradually beat in flour. If necessary, cover and
  • refrigerate dough until firm enough to shape.
  • Shape teaspoonfuls of dough into balls. Place 1 in. apart on
  • ungreased baking sheets; flatten slightly with bottom of a glass
  • dipped in granulated sugar. Bake 10-12 minutes or until light brown.
  • Remove from pans to wire racks to cool completely.
  • For filling, in a small heavy saucepan, whisk egg, granulated sugar,

2 of 2

Lemon Snowdrops (continued)

Directions (continued)

  • lemon juice and lemon peel until blended. Add butter; cook over
  • medium heat, whisking constantly, until thickened and a thermometer
  • reads at least 170°, about 20 minutes. Do not allow to boil.
  • Remove from heat immediately. 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 bottoms of half of the cookies;
  • cover with remaining cookies. Dust with confectioners' sugar. Store
  • leftovers in refrigerator. Yield: 2 dozen.
Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.