LEMON SNOWDROPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
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, FatContent 9g fat (5g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 94mg sodium, CarbohydrateContent 16g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
LEMON SNOWDROPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
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, FatContent 9g fat (5g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 94mg sodium, CarbohydrateContent 16g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
More about "lemon sandwich cookie recipe recipes"
LEMON SNOWDROPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 3.7
Total Time 50 minutes
Category Desserts
Calories 147 calories per serving
- 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.
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