Lemon Snowdrops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MELT IN YOUR MOUTH LEMON SNOWDROPS



Melt in Your Mouth Lemon Snowdrops image

These cookies are light, lemony, and just melt in your mouth and you can't eat just one! My sister-in-law found them in the paper and they were wonderful I have to share!

Provided by glitter

Categories     Dessert

Time 53m

Yield 24 serving(s)

Number Of Ingredients 13

1 cup butter or 1 cup margarine
1/2 cup powdered sugar
1 teaspoon lemon extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup sugar
2 1/4 teaspoons cornstarch
1/4 cup water
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon grated lemon, rind of
4 1/2 teaspoons lemon juice
yellow food coloring (optional)
powdered sugar, for dusting when done

Steps:

  • Preheat your oven to 400*.
  • In a medium bowl, mix the butter/margarine, 1/2 cup powdered sugar and the lemon extract.
  • Stir in the flour and salt.
  • If the dough is too soft, refrigerate a few hours until it's firm enough to shape.
  • Shape dough into 1" balls.
  • Place about 1" apart on ungreased cookie sheet.
  • Flatten slightly with the bottom of a glass dipped in granulated sugar.
  • Bake 8-10 minute or until the edges are light brown.
  • Immediately remove from the cookie sheet to cool.
  • Put the cookies together in pairs with the filling and then dust with the powdered sugar.
  • For the Filling: Mix the sugar and cornstarch in a 1 quart saucepan.
  • Stir in the remaining ingredients.
  • Cooking over medium heat, keep stirring constantly until the mixture thickens and comes to a boil.
  • Boil 1 minute, stirring all the while, then cool.
  • Enjoy!

CHEWY LEMON SNOWDROP COOKIES



Chewy Lemon Snowdrop Cookies image

This recipe was updated in December 2017 to reflect reader feedback. The original recipe can be found as a PDF here.Chewy Lemon Snowdrop Cookies are perfectly little pillows of chewy lemonness. They look unassuming, but might be the best cookie ever made!

Provided by Cassie Johnston

Categories     Desserts

Time 1h10m

Number Of Ingredients 11

2/3 cup (125 grams) sugar
1 tablespoon (6 grams) finely grated lemon zest
1 stick (113 grams) unsalted butter, at room temperature
3 tablespoons (45 grams) fresh lemon juice
2 tablespoons (42 grams) honey
1 teaspoon (5 grams) vanilla extract
1 teaspoon (5 grams) lemon extract
2 cups (242 grams) all-purpose flour (see note for gluten-free)
1 teaspoon (5 grams) baking soda
1/4 teaspoon (1 gram) sea salt
1/2 cup (55 grams) powdered sugar

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.

Nutrition Facts : Calories 118 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 cookies, Sodium 26 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

LEMON SNOWBALL



Lemon Snowball image

For a special occasion like a church supper, I make this beautiful dessert. The lemon and coconut flavors go so wonderfully together. Everyone will be asking for the recipe.-Lucy Rickers, Bonsall, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 20 servings.

Number Of Ingredients 12

2 envelopes unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1 can (12 ounces) frozen orange juice concentrate, thawed
2 tablespoons grated lemon zest
2 tablespoons lemon juice
Dash salt
3 cups heavy whipping cream, divided
1 prepared angel food cake (8 to 10 ounces), cubed
1/4 cup confectioners' sugar
1/2 cup sweetened shredded coconut

Steps:

  • Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.

Nutrition Facts : Calories 268 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 199mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

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 SNOWFLAKES



Lemon Snowflakes image

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

1 package lemon cake mix (regular size)
2-1/4 cups whipped topping
1 large egg, room temperature
Confectioners' sugar

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.

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 SNOWDROPS RECIPE - (4.3/5)



Lemon Snowdrops Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 6

1 c. butter
1/2 c. powdered sugar
1 t. lemon extract
2 c. all-purpose flour
1/4 t. salt
Garnish: powdered sugar

Steps:

  • Cream together butter and sugar; add extract. In a separate bowl, sift flour and salt together; add to butter mixture, mixing well. Form into balls, using level teaspoonfuls of dough. Flatten balls slightly. Place one inch apart on ungreased baking sheets. Bake at 350 degrees for 8 to 10 minutes. Let cool. Put cookies together in pairs with Lemon Butter Filling in between. Roll in powdered sugar. Lemon Butter Filling: 1 egg, lightly beaten zest of 1 lemon 3 T. lemon juice 2/3 c. sugar 1-1/2 T. butter, softened Combine all ingredients in the top of a double boiler. Cook over hot water until thick, stirring constantly. Let cool. Makes 2 1/2 to 3 dozen.

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

LEMON SNOWBALLS



Lemon Snowballs image

Bite-sized buttery rich lemon cookies melt in your mouth. Having just one is almost impossible.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 48

Number Of Ingredients 8

1/2 cup lemon drop candies
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon grated lemon peel
1 teaspoon lemon extract
2 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
Additional powdered sugar

Steps:

  • Heat oven to 400°F. Crush lemon drops in food processor or blender. In large bowl, beat butter, 1/2 cup powdered sugar, the lemon peel and lemon extract with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup of the crushed lemon drops and the salt.
  • Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
  • Bake cookies 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in powdered sugar. Cool 10 minutes; roll in remaining crushed lemon drops. Cool completely on wire rack, about 30 minutes. Reroll in crushed lemon drops if desired.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg

LEMON SNOWBALLS COOKIE



Lemon Snowballs Cookie image

These crunchy little cookies are great for a light dessert. The bright taste of lemon makes them a winner!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
2/3 cup sugar
1 large egg
1/4 cup lemon juice
1 tablespoon grated lemon zest
1-3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup finely chopped almonds
Confectioners' sugar

Steps:

  • In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.

Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

More about "lemon snowdrops recipes"

LEMON SNOWDROPS | MRSMAC - COPY ME THAT
WEB Nov 29, 2023 3 tablespoons lemon juice 3 tablespoons lemon juice 4 teaspoons butter 4 teaspoons butter Additional confectioners' sugar, optional Additional confectioners' …
From copymethat.com


EASY TO MAKE FESTIVE LEMON SNOWDROP COOKIES RECIPE
WEB Instructions. Pre heat oven to 350°F (175°C) Line a baking sheet with parchment paper. In a large mixing bowl, cream butter and granulated sugar on medium speed until light and fluffy.
From anothertablespoon.com


LEMON SNOWDROPS - JOLENESRECIPEJOURNAL.COM
WEB Dec 7, 2018 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 …
From jolenesrecipejournal.com


18 REFRESHING LEMON DESSERT RECIPES FOR ANY OCCASION
WEB 5 days ago This homemade lemon ice cream recipe is very easy to make and big in flavor, as are all of our no-churn ice creams. With a ripple of lemon curd, it has a …
From shesnotcookin.com


LEMON CRANBERRY SNOWDROPS - MAKE IT LIKE A MAN!
WEB Dec 6, 2021 Directions. Use a vegetable peeler to peel the rind off of one of the lemons, and place the peels into a small saucepot. Blanch them: cover with 10 oz. (1¼ cups) water, bring to a boil over a medium-high …
From makeitlikeaman.com


LEMON SNOWDROPS – THE RECIPE LEGACY
WEB Sep 8, 2022 Lemon Snowdrops. Updated on September 8, 2022 September 8, 2022 Desserts/Sweets. ... the look of lemons, the color yellow, and especially the taste of …
From therecipelegacy.com


BUTTER LEMON SNOW DROPS - WHAT MEEGAN MAKES
WEB Dec 12, 2012 If dough is soft, cover and chill. Heat oven to 400*. Shape dough into 1 inch balls. Place 1 inch apart on ungreased baking sheet. Bake 8-10 minutes. Immediately remove from baking sheet. Roll and …
From meeganmakes.com


EASY LEMON SNOWBALL COOKIES WITH POWDERED SUGAR
WEB How to Make these Easy Lemon Cookies. Heat the oven to 325˚F. In a mixing bowl, cream together the butter and ⅔ cup confectioners sugar. For light cookies, beat with an electric mixer for at least 3 minutes. Next, add …
From littlefamilyadventure.com


CHEWY LEMON SNOWDROP COOKIES - FESTIVELY MADE
WEB Jun 29, 2014 Step 1 Preheat oven to 350 degrees. In a medium sized bowl, whisk together flour and salt. Set aside. Step 2 In an electric mixer fitted with the paddle attachment, cream together butter, lemon zest, …
From festivelymade.com


BUTTER LEMON SNOW DROP COOKIES - DAY 11 - THE OLIVE …
WEB Apr 13, 2020 Ingredients. 1 cup butter softened. 1/2 cup powered sugar +more for rolling. the juice from 1 whole lemon. 2 tsp lemon zest. 2 cups flour. 1/4 tsp salt.
From theoliveblogger.com


BAKE SALE WEEK: CHEWY LEMON SNOWDROPS - SOPHISTIMOM.COM
WEB Nov 5, 2019 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 …
From sophistimom.com


LEMON SNOWDROP COOKIES: EVEN BETTER THAN THEY LOOK …
WEB Nov 28, 2022 Add room-temperature 1 cup (227 g) unsalted butter to a large bowl and beat with a mixer on medium-low until light and creamy. Reduce mixer speed to low and add 2 tablespoons powdered sugar, 1 …
From saladinajar.com


12 EASY RECIPES FOR LEMON LOVERS - THE REBEL CHICK
WEB 1 day ago This easy to make Lemon Bars Recipe is an old fashioned lemon bars recipe! The perfect amount of sweet with a nice lemony punch to make a perfect dessert. These …
From therebelchick.com


LEMON SNOWDROPS RECIPE - HAPPY MUNCHER
WEB Preheat your oven: Set it to 350°F (175°C). Cream the butter and sugar: In a large bowl, mix 1 cup of butter and 1/2 cup of granulated sugar until light and fluffy. Add the lemon …
From happymuncher.com


Related Search