Lemon Snowdrops
I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. —Bernice Martinoni, Petaluma, California
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- Sugar
- FILLING:
- 1 large egg, room temperature, lightly beaten
- 2/3 cup sugar
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
- 4 teaspoons butter
- Additional confectioners' sugar, optional
Reviews
My cookies broke and crumbled. Don’t know why.
We absolutely loved these shortbread cookies! The baking time did take a bit longer than the recommended 10-12 minutes.
This recipe did not work out. The baking time for the cookies was unclear, and they took 20 minutes to bake, not 10-12. Additionally, the lemon filling turned out disastrously. We tried to heat it to 170 degrees and it just turned into scrambled eggs. The second time, we just heated it to 140 and it still made a very small amount, not nearly enough to fill all of the cookies that the recipe made. Not pleased.
Melt in your mouth texture, great lemon flavor. Would be awesome with orange too.
I made this cookie with two of my grandsons and they were gone immediately. Next time I make them, I will use my own lemon curd recipe, otherwise these cookies are lovely and delicious.
No comment left
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.
No comment left