Snowdrop Cookies Recipes

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.

CHOCOLATE SNOWDROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cake mix, whipped topping and egg; mix well. Mixture will be sticky.
• Drop 1 inch sized balls of dough into confectioners' sugar; roll slightly to form uniform size balls. Place on lightly greased baking sheet 2 inches apart. Bake 10-12 minutes. Remove to racks to cool. Store in tightly covered 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.

CHRISTMAS SNOW DROP COOKIES

Steps:

• Mix in order given.
• Roll into small balls, about 48, and place on lightly greased cookie sheet or parchment paper.
• Bake at 300 for 30 to 40 minutes.
• Remove from oven to cool.
• Cookies should not be brown but a very light tan.
• Roll in powdered sugar while still warm.
• Roll in powdered sugar again when cool.
• Store in an air tight container.

SNOWDROP COOKIES

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.

LEMON SNOWDROPS

Steps:

• Preheat oven to 400 degrees F (205 degree C).
• Cream 1 cup butter or margarine and 1/2 cup sifted confectioners' sugar. Add 2 cups flour, lemon extract, and 1/4 teaspoon salt; mix well.
• Place about 1 inch apart on ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned. Cool. Put together with filling. Roll in confectioners' sugar.
• To Make Filling: Mix 1/2 cup sugar, 2 Tablespoons cornstarch, and dash of salt. Add 1/2 cup water, 2 Tablespoons butter or margarine, 2 teaspoons grated lemon rind, 3 Tablespoons lemon juice, and 3 drops of yellow food coloring. Bring to rolling boil, stirring constantly; boil and stir 1 minutes. Cool. Frost flat side of one cookie and put together with another cookie, sandwich-like. Roll in confectioners' sugar.

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.