Lemon Snowdrops Food

LEMON SNOWDROPS

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.

LEMON SNOW DROPS

Steps:

• Heat the oven to 325°F. Beat the butter and sugar together with a wooden spoon or a mixer until creamy. Add the lemon zest, lemon juice, and salt; mix until combined. Add the flour; mix until just blended. Shape the dough into 1-inch balls and set them 1 inch apart on ungreased or parchment-lined baking sheets. Bake until the cookies are light golden and give slightly when pressed, 18 to 20 minutes. Let the cookies cool slightly on the baking sheet; while still warm, roll them in confectioners' sugar. Transfer to a rack to cool completely.

CHEWY LEMON SNOWDROP COOKIES RECIPE - (4.3/5)

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.

LUSCIOUS LEMON SNOWBALLS

Steps:

• Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
• Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
• Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.

MELT IN YOUR MOUTH LEMON SNOWDROPS

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!

LEMON SNOWDROPS

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.

LEMON SNOWDROP COOKIES

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.

LEMON SNOWBALL

Steps:

• Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.

LEMON SNOWDROPS

Steps:

• Preheat oven to 400 degrees F (205 degree C).
• Cream 1 cup butter or margarine and 1/2 cup sifted confectioners' sugar. Add 2 cups flour, lemon extract, and 1/4 teaspoon salt; mix well.
• Place about 1 inch apart on ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned. Cool. Put together with filling. Roll in confectioners' sugar.
• To Make Filling: Mix 1/2 cup sugar, 2 Tablespoons cornstarch, and dash of salt. Add 1/2 cup water, 2 Tablespoons butter or margarine, 2 teaspoons grated lemon rind, 3 Tablespoons lemon juice, and 3 drops of yellow food coloring. Bring to rolling boil, stirring constantly; boil and stir 1 minutes. Cool. Frost flat side of one cookie and put together with another cookie, sandwich-like. Roll in confectioners' sugar.