I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. —Bernice Martinoni, Petaluma, California
Lemon Snowdrops
Can you freeze Lemon Snowdrops?
Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
Lemon Snowdrops
Prep Time
40 min
Cook Time
10 min
Yield
2 dozen
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- Sugar
- FILLING:
- 1 large egg, room temperature, lightly beaten
- 2/3 cup sugar
- 2 teaspoons grated lemon zest
- 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, 5-7 minutes. Beat in extract. Gradually beat in flour. Shape teaspoons 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 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.
Nutrition Facts
1 sandwich cookie: 147 calories, 9g fat (5g saturated fat), 30mg cholesterol, 94mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.
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