Pennsylvania Snow Drops Recipes

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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



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.

SNOWDROPS



Snowdrops image

When I think of Xmas or Mennonite baking, I think of these delicious melt-in-your-mouth bites. When I was too lazy to make them, I used to be able to get them at the local farmers market.

Provided by MummaKat

Categories     Dessert

Time 20m

Yield 1 dozen cookies

Number Of Ingredients 6

1 cup butter
4 tablespoons icing sugar
2 cups cake flour
1 cup almonds, chopped
2 teaspoons vanilla
1 teaspoon water

Steps:

  • Beat butter until creamy; add sugar and blend some more. Mix in the flour, nuts, vanilla and water.
  • Chill until firm enough to shape with your fingers into small round balls.
  • Bake at 400 F for 10 minutes, but watch them - remember they are snow drops, shouldn't even turn golden.
  • Roll in sifted icing sugar as soon as you remove them from the oven. Mmm, toasty fingers coated in melted sugar!

Nutrition Facts : Calories 3838.2, Fat 258.3, SaturatedFat 122.5, Cholesterol 488.1, Sodium 2096.9, Carbohydrate 340, Fiber 19.7, Sugar 102.8, Protein 53.5

CHOCOLATE MARSHMALLOW MELT COOKIES



Chocolate Marshmallow Melt Cookies image

Beautiful, big, and puffy cookies with peanut butter, chocolate chips, marshmallows, and oatmeal, dusted with coconut.

Provided by Jenn G.

Categories     Desserts     Cookies

Time 25m

Yield 60

Number Of Ingredients 12

2 ⅓ cups all-purpose flour
¾ cup butter
1 teaspoon baking soda
½ teaspoon baking powder
1 cup white sugar
1 cup packed brown sugar
2 eggs
¼ cup peanut butter
1 cup quick-cooking oats
¾ cup semisweet chocolate chips
¾ cup miniature marshmallows
½ cup flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with foil.
  • Combine flour, butter, baking soda, and baking powder in a large bowl and mix until well blended. Beat in white sugar, brown sugar, eggs, and peanut butter. Add oats, chocolate chips, and marshmallows; mix dough with a spoon or by hand.
  • Place coconut flakes in a plate or shallow dish. Shape dough into 1-inch balls. Flatten slightly and press one side of each cookie into the coconut flakes. Place cookies 2 inches apart on the cookie sheets.
  • Bake in the preheated oven until light golden brown, about 10 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 13.9 g, Cholesterol 12.3 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 52.6 mg, Sugar 8.8 g

SNOWDROP COOKIES



Snowdrop Cookies image

Powder sugary doughiness that has been a favorite at Christmas. It is a really good ofset to church windows or other chocolate-based desserts.

Provided by Joneses

Categories     Drop Cookies

Time 30m

Yield 3-4 dozen

Number Of Ingredients 6

2 cups flour
1/4 teaspoon salt
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 cup nuts (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Sift flour and salt together.
  • With a mixer beat butter, powdered sugar, and vanilla together until light and fluffy.
  • Work in dry ingredients gradually.
  • Once thoroughly mixed, roll into 1 inch balls and place 1 inch apart on an ungreased cookie sheets.
  • Bake for 12-15 minutes.
  • Let cool slightly and sprinkle with powdered sugar.

Nutrition Facts : Calories 927.7, Fat 62.2, SaturatedFat 39, Cholesterol 162.7, Sodium 736.2, Carbohydrate 83.8, Fiber 2.2, Sugar 20, Protein 9.2

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