LEMON SNOWDROPS
Buttery lemon cookies are sandwiched with a yummy tart homemade lemon filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. In large bowl, beat 1 cup butter, 1/2 cup powdered sugar and the lemon extract with electric mixer on medium speed until well blended. Stir in flour and salt until dough forms. (If dough is soft, cover and refrigerate 1 to 2 hours or until firm enough to shape.)
- Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 1 inch apart. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until 1/4 inch thick.
- Bake 8 to 10 minutes or until edges are light brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In 1-quart saucepan, mix 1/4 cup granulated sugar and the cornstarch. Stir in remaining frosting ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely, about 15 minutes.
- For each sandwich cookie, spread filling between 2 cooled cookies. Sprinkle with powdered sugar.
Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Sandwich Cookie, Sodium 85 mg, Sugar 5 g, TransFat 0 g
LEMON SNOWDROPS
I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. -Bernice Martinoni, Petaluma, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- 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, sugar, lemon zest 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.
Nutrition Facts : Calories 147 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 94mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN LEMON DROP COOKIES
Steps:
- HEAT oven to 375°F. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
- ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
- For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.
CHEWY LEMON SNOWDROP COOKIES
This recipe was updated in December 2017 to reflect reader feedback. The original recipe can be found as a PDF here.Chewy Lemon Snowdrop Cookies are perfectly little pillows of chewy lemonness. They look unassuming, but might be the best cookie ever made!
Provided by Cassie Johnston
Categories Desserts
Time 1h10m
Number Of Ingredients 11
Steps:
- Combine the lemon zest and sugar in the bowl of a stand mixer. Using your hands, rub the zest into the sugar for a minute or so until the mixture is very fragrant.
- Add the butter. Using the paddle attachment, cream together the butter and lemon sugar, stopping to scrape the sides of the bowl as necessary.
- Add the lemon juice, honey, vanilla extract, and lemon extract and beat until combined. The mixture may look curdled because of the lemon juice.
- Add the flour, baking soda, and sea salt, and beat until the dough comes together and begins to form a ball. Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F.
- Form the dough into balls about an inch and a half in diameter and place them two inches apart on a cool, ungreased cookie sheet.
- Bake in the preheated oven for 8-10 minutes, or until the bottoms are light golden brown.
- Let the cookies cool on the baking sheet for a couple of minutes, then carefully transfer to a rack to cool completely.
- Once the cookies have cooled, toss them in powdered sugar and serve. Store extras in an airtight container.
Nutrition Facts : Calories 118 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 cookies, Sodium 26 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
LEMON SNOWDROP COOKIES
Make and share this Lemon Snowdrop Cookies recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 38m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- In a small saucepan, combine sugar, egg, lemon zest, juice and butter for filliing. Cook over medium heat, stirring constantly, for 10 minutes, or until mixture begins to thicken. Set aside to cool.
- In a mixing bowl, combine butter, sugar, lemon zest and juice for cookies, beating at medium speed with an electric mixer until creamy. Add flour and salt, beating until combinrd.
- Using a 1 teaspoons measure, roll dough into balls.
- Place on parchment lined baking sheets and flatten slightly.
- Bake at 400 degrees for 6-8 minutes. Cool.
- Spread half of cookies with filling. Top with remaining cookies.
- Roll in powdered sugar.
Nutrition Facts : Calories 147.1, Fat 8.7, SaturatedFat 5.4, Cholesterol 31.1, Sodium 87, Carbohydrate 16.2, Fiber 0.3, Sugar 8.1, Protein 1.4
LEMON SNOWDROP COOKIES
This crunchy butter cookie has the perfect lemon filling. Great for the holidays.
Provided by Anita Hoffman
Categories Cookies
Time 40m
Number Of Ingredients 12
Steps:
- 1. In a small saucepan, combine sugar, egg, lemon zest, juice and butter for filling. Cook over medium heat, stirring constantly, for 10 minutes, or until mixture begins to thicken. Set aside to cool.
- 2. In a mixing bowl, combine butter, sugar, lemon zest and juice for cookies, beating at medium speed with an electric mixer until creamy. Add flour and salt, beating until combined.
- 3. Using a 1 teaspoon measure, roll dough into balls.
- 4. Place on parchment lined baking sheets and flatten slightly.
- 5. Bake at 400 degrees for 6-8 minutes. Cool.
- 6. Spread half of cookies with filling. Top with remaining cookies. Roll in powdered sugar.
MELT IN YOUR MOUTH LEMON SNOWDROPS
These cookies are light, lemony, and just melt in your mouth and you can't eat just one! My sister-in-law found them in the paper and they were wonderful I have to share!
Provided by glitter
Categories Dessert
Time 53m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 400*.
- In a medium bowl, mix the butter/margarine, 1/2 cup powdered sugar and the lemon extract.
- Stir in the flour and salt.
- If the dough is too soft, refrigerate a few hours until it's firm enough to shape.
- Shape dough into 1" balls.
- Place about 1" apart on ungreased cookie sheet.
- Flatten slightly with the bottom of a glass dipped in granulated sugar.
- Bake 8-10 minute or until the edges are light brown.
- Immediately remove from the cookie sheet to cool.
- Put the cookies together in pairs with the filling and then dust with the powdered sugar.
- For the Filling: Mix the sugar and cornstarch in a 1 quart saucepan.
- Stir in the remaining ingredients.
- Cooking over medium heat, keep stirring constantly until the mixture thickens and comes to a boil.
- Boil 1 minute, stirring all the while, then cool.
- Enjoy!
CHEWY LEMON SNOWDROP COOKIES RECIPE - (4.3/5)
Provided by kmad
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Line a baking sheet with parchment paper. In a medium sized bowl, whisk together flour and salt. Set aside. In an electric mixer fitted with the paddle attachment, cream together butter, lemon zest, sugar, and agave nectar. Mix until very smooth, about 3 minutes. Scrape down the sides. In a small cup, combine the lemon juice baking soda. With the mixer on low, add in flour mixture and lemon juice mixture. Scrape down sides of bowl with a rubber spatula and mix the dough by hand a few times to ensure an even distribution of the ingredients. Shape into 1 inch balls and place on parchment paper lined baking sheets. Place the baking sheet on the middle rack in your oven and bake the cookies for 10 to 15 minutes, just until cookies are slightly brown on the edges. It is better to under cook them slightly than over cook them. Remove cookies from the oven and allow to cool for a few minutes on the baking sheet. Toss them lightly in powdered sugar and place on cooling rack to finish the cooking process.
SNOWDROP COOKIES
Powder sugary doughiness that has been a favorite at Christmas. It is a really good ofset to church windows or other chocolate-based desserts.
Provided by Joneses
Categories Drop Cookies
Time 30m
Yield 3-4 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Sift flour and salt together.
- With a mixer beat butter, powdered sugar, and vanilla together until light and fluffy.
- Work in dry ingredients gradually.
- Once thoroughly mixed, roll into 1 inch balls and place 1 inch apart on an ungreased cookie sheets.
- Bake for 12-15 minutes.
- Let cool slightly and sprinkle with powdered sugar.
Nutrition Facts : Calories 927.7, Fat 62.2, SaturatedFat 39, Cholesterol 162.7, Sodium 736.2, Carbohydrate 83.8, Fiber 2.2, Sugar 20, Protein 9.2
More about "lemon snowdrop cookies food"
OLD FASHIONED LEMON SNOWDROP COOKIES
From tinyvintagekitchen.com
対象人数 2推定読み取り時間 6 分カテゴリ Dessertsカロリー 115 (1 人分)
CHEWY LEMON SNOWDROP COOKIES - YOUTUBE
From youtube.com
CHRISTMAS COOKIES TO KEEP YOUR HOLIDAYS BRIGHT - THE NEW ...
From nytimes.com
8 WEEKS OF CHRISTMAS COOKIES - HOW TO MAKE LEMON SNOWDROPS
From youtube.com
CHEWY LEMON SNOWDROP COOKIES - WHOLEFULLY
From wholefully.com
LEMON-LIME SNOWDROP COOKIES - BROWNIE BITES BLOG
From browniebites.net
CHEWY LEMON SNOWDROP COOKIES - FESTIVELY MADE
From festivelymade.com
LEMON SNOWDROP COOKIES | SWANKY RECIPES - SIMPLE TASTY ...
LEMON SNOWDROP COOKIES — RAMBLE & ROVE
From rambleandrove.co
EASY LEMON SNOWBALL COOKIES WITH POWDERED SUGAR - LITTLE ...
From littlefamilyadventure.com
LEMON SNOWDROP COOKIES - RECIPES - FAXO
From faxo.com
LEMON SNOWDROP COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON DROP COOKIES [+ VIDEO] - OH SWEET BASIL
From ohsweetbasil.com
LEMON SNOWDROPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
LEMON SNOWDROP COOKIES: EVEN BETTER THAN THEY …
From saladinajar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love