Chewy Lemon Snowdrop Cookies Recipe 435

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CHEWY LEMON SNOWDROP COOKIES RECIPE - (4.3/5)



Chewy Lemon Snowdrop Cookies Recipe - (4.3/5) image

Provided by kmad

Number Of Ingredients 9

1 3/4 cups unbleached all-purpose flour
Pinch salt
8 tablespoons unsalted butter
Zest 2 lemons
1/2 cup granulated sugar
1/4 cup agave nectar or honey
1 teaspoon baking soda
2 tablespoons lemon juice
1 cup powdered sugar, for coating

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.

LEMON SNOWDROPS



Lemon Snowdrops image

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

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon lemon extract
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
Granulated sugar
Powdered sugar
1/4 cup granulated sugar
2 1/4 teaspoons cornstarch
1/4 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
4 1/2 teaspoons lemon juice
Yellow food color, if desired

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 CRINKLE COOKIES



Lemon Crinkle Cookies image

These cookies are bright with sweet lemony flavor, thanks to plenty of lemon zest, lemon juice and a generous coating of confectioners' sugar. The key to success with these cookies is chilling the dough before rolling it into balls. This helps slow down the spreading, giving the tops a chance to crinkle and crack during baking. Tossing the chilled dough balls in granulated sugar before coating in confectioners' sugar also helps the coating adhere, so the cookies are sweet and crunchy on the outside and soft and chewy inside.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 24 cookies

Number Of Ingredients 9

2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg
2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (about 2 medium lemons)
6 to 8 drops yellow food coloring, optional (for brighter yellow color)
1/2 cup confectioners' sugar

Steps:

  • Whisk together the flour, baking powder and salt in a medium bowl.
  • Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
  • Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
  • Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

LEMON SNOWDROPS



Lemon Snowdrops image

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

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

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.

LEMON SNOWDROP COOKIES



Lemon Snowdrop Cookies image

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

2/3 cup sugar
1 large egg, slightly beaten
1 tablespoon lemon zest
3 tablespoons lemon juice
1 1/2 tablespoons softened butter
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
2 cups flour
1/4 teaspoon salt

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

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