Lemon Snowdrop Cookies Recipes

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.

CHEWY LEMON SNOWDROP COOKIES

Steps:

• Combine the lemon zest and sugar in the bowl of a stand mixer. Using your hands, rub the zest into the sugar for a minute or so until the mixture is very fragrant.
• Add the butter. Using the paddle attachment, cream together the butter and lemon sugar, stopping to scrape the sides of the bowl as necessary.
• Add the lemon juice, honey, vanilla extract, and lemon extract and beat until combined. The mixture may look curdled because of the lemon juice.
• Add the flour, baking soda, and sea salt, and beat until the dough comes together and begins to form a ball. Chill the dough in the refrigerator for at least 30 minutes.
• Preheat the oven to 350°F.
• Form the dough into balls about an inch and a half in diameter and place them two inches apart on a cool, ungreased cookie sheet.
• Bake in the preheated oven for 8-10 minutes, or until the bottoms are light golden brown.
• Let the cookies cool on the baking sheet for a couple of minutes, then carefully transfer to a rack to cool completely.
• Once the cookies have cooled, toss them in powdered sugar and serve. Store extras in an airtight container.

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.

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.