Lemon Snowdrops Recipe

5 1 2
Lemon Snowdrops Recipe
Lemon Snowdrops Recipe photo by Taste of Home
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Lemon Snowdrops Recipe

Read Reviews
5 1 2
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I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. —Bernice Martinoni, Petaluma, California
Featured In: Snowflake Treats
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon lemon extract
  • 2 cups all-purpose flour
  • Granulated sugar
  • FILLING:
  • 1 large egg, lightly beaten
  • 2/3 cup granulated sugar
  • 2 teaspoons grated lemon peel
  • 3 tablespoons lemon juice
  • 4 teaspoons butter
  • Additional confectioners' sugar, optional

Directions

Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely.
For filling, whisk together egg, granulated sugar, lemon peel and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). 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 half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator.
Freeze option: Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
Yield: 2 dozen.
Originally published as Lemon Snowdrops in Grandma's Great Desserts Cookbook 1992, p59

Nutritional Facts

1 sandwich cookie: 147 calories, 9g fat (5g saturated fat), 30mg cholesterol, 94mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon lemon extract
  • 2 cups all-purpose flour
  • Granulated sugar
  • FILLING:
  • 1 large egg, lightly beaten
  • 2/3 cup granulated sugar
  • 2 teaspoons grated lemon peel
  • 3 tablespoons lemon juice
  • 4 teaspoons butter
  • Additional confectioners' sugar, optional
  1. Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely.
  2. For filling, whisk together egg, granulated sugar, lemon peel and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour.
  3. To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator.
    Freeze option: Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
    Yield: 2 dozen.
Originally published as Lemon Snowdrops in Grandma's Great Desserts Cookbook 1992, p59

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MY REVIEW
jklmnop User ID: 1871419 18915
Reviewed May. 30, 2012

"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."

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