Best Melt In Your Mouth Lemon Snowdrops 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.

MELT-IN-YOUR-MOUTH LEMON DROP COOKIES



Melt-In-Your-Mouth Lemon Drop Cookies image

The addition of cornstarch to these cookies really makes them melt in your mouth! The fact that they are egg-free makes them good for those allergic to eggs, and since the cookies are little, it is easy to eat a bunch - unfortunately... :) These are a nice addition to a summer BBQ, a baby shower, or any get-together. These can be made with any citrus fruit, but we like lemon the best!

Provided by Greeny4444

Categories     Dessert

Time 1h

Yield 60 cookies, 20 serving(s)

Number Of Ingredients 9

2 cups butter, softened
1 cup powdered sugar
3 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tablespoons lemon zest (about 3 medium lemons)
1 tablespoon vanilla extract
1 cup powdered sugar
2 1/3 tablespoons lemon juice (squeeze from the lemons just zested)
2 teaspoons lemon zest

Steps:

  • Heat the oven to 350°F
  • In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
  • Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
  • Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
  • Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
  • Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.

Nutrition Facts : Calories 303.9, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.2, Carbohydrate 31.9, Fiber 0.7, Sugar 12, Protein 2.5

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

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

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