LEMON SNOWFLAKES
You'll need just four items to whip up these delightful cookies. Confectioners' sugar highlights the cracked tops to give them their snowflake appearance. -Linda Barry, Dianna, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky., Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.
Nutrition Facts : Calories 37 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 59mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
SPARKLING LEMON SNOWFLAKES
There will be a flurry of fuss over pretty snowflake cookies that are lightly flavored with lemon.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 72
Number Of Ingredients 10
Steps:
- In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add lemon peel and egg; beat until well blended. On low speed, gradually beat in flour and salt until well blended.
- Heat oven to 350°F. On floured surface, roll dough 1/8 inch thick. Cut with lightly floured 2 1/2- to 3-inch snowflake-shaped cookie cutter. On ungreased cookie sheets, place 2 inches apart.
- Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
- In small bowl, mix powdered sugar, lemon juice and water. Using small metal spatula, spread glaze on tops of cookies; sprinkle with sparkling sugar. When glaze is dry, store in airtight container.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 6 g, TransFat 0 g
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
SNOWFLAKE COOKIES
These delicate sugar cookies are all dressed up with a simple almond glaze and sugar crystals.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 30
Number Of Ingredients 15
Steps:
- In large bowl, mix granulated sugar, butter, vanilla and eggs until well blended. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
- Heat oven to 400°F. On lightly floured surface, roll about one-third of dough 1/8 inch thick. Cut with 1 1/2 to 2-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
- Bake about 6 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat with remaining dough.
- In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable. Place cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie. Place cookies on cooling rack on cookie sheet to catch excess glaze. Pour 1 tablespoon glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.)
- In small bowl, mix frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape. Pipe snowflake designs on cookies. Let cookies dry completely before storing.
Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 160 mg
SPARKLING SNOWFLAKE CAKE
This stylish, shimmering cake is ideal if you've had some practice at cake decorating before
Provided by Jane Hornby
Categories Dessert
Time 1h30m
Yield Cuts into 12 slices
Number Of Ingredients 4
Steps:
- Knead the ready-to-roll icing until smooth, then roll out to approx 1cm thickness. Using snowflake cutters of various sizes, stamp out 3 snowflake shapes. Lay the snowflakes on baking parchment on a flat surface and leave overnight to harden. Keep any trimmings and wrap up in cling film.
- Next day, make the royal icing. Drop a writing tube into a piping bag and spoon in a third of the icing. Spread the rest around the base of the cake to create a snowdrift effect. Pipe snowflake outlines over the cut-out snowflake shapes and pipe snowflakes all over the surface of the cake in different sizes and designs. Leave for 1 hr until the icing has hardened slightly, then sprinkle silver lustre over the cake, snowdrift and snowflakes.
- Using the leftover ready-to-roll white icing, mould thimble-sized supports for your snowflakes to lean against. Position the snowflakes on the top of the cake. Finally, fix the silver balls to the icing with a little more of the royal icing. Finish by scattering sparkles over.
LEMON SNOWFLAKES
This is an easy recipe that produces a tart and soft cookie. I believe that it was clipped from a Taste of Home magazine several years ago.
Provided by Ms B.
Categories Drop Cookies
Time 32m
Yield 60-72 snowflakes
Number Of Ingredients 4
Steps:
- In a mixing bowl, combine cake mix, whipped topping and egg.
- Beat with electric mixer on medium speed until well blended.
- Batter will be VERY sticky -- and I can't even begin to tell you how sticky it is. :).
- Drop by teaspoonfuls into confectioner's sugar; roll lightly to coat.
- Place on ungreased cookie sheets.
- Bake at 350F for 10-12 minutes or until lightly browned on edges.
Nutrition Facts : Calories 10.1, Fat 0.8, SaturatedFat 0.6, Cholesterol 3.1, Sodium 1.9, Carbohydrate 0.7, Sugar 0.7, Protein 0.1
LEMON SNOWFLAKE COOKIES
Easy and very lemony!
Provided by Jennifer
Categories Desserts Cookies Drop Cookie Recipes
Yield 72
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).
- Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 9.1 g, Cholesterol 4.4 mg, Fat 1.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 53 mg, Sugar 6.9 g
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