Lemon Snowdrops Recipe 435

LEMON SNOW DROPS

Steps:

• Heat the oven to 325°F. Beat the butter and sugar together with a wooden spoon or a mixer until creamy. Add the lemon zest, lemon juice, and salt; mix until combined. Add the flour; mix until just blended. Shape the dough into 1-inch balls and set them 1 inch apart on ungreased or parchment-lined baking sheets. Bake until the cookies are light golden and give slightly when pressed, 18 to 20 minutes. Let the cookies cool slightly on the baking sheet; while still warm, roll them in confectioners' sugar. Transfer to a rack to cool completely.

LEMON DROP

Steps:

• In a mixing glass, combine lemon juice, vodka and sugar. Stir until dissolved, then pour into glasses filled with ice. Garnish with a lemon slice and sprig of mint.

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.

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 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 [24]

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. 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.

MELT IN YOUR MOUTH LEMON SNOWDROPS

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!

LEMON-BUTTER SNOWBARS

Steps:

• For crust, combine 1 1/3 cups flour, 1/4 cup sugar, and 1/2 cup butter. Beat at low speed, 2 to 3 minutes.
• Press on bottom of ungreased 8 inch square baking pan.
• Bake at 350 degrees for 15 to 20 minutes.
• For filling, combine 3/4 cup sugar, eggs, 2 tbsps. flour, baking powder and lemon juice. Beat at low speed 1 to 2 minutes.
• Pour over hot crust.
• Continue baking for 18 to 20 minutes or until filling is set.
• Sprinkle with powdered sugar; cool.
• Cut into bars.

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 SNOW FILLING

Steps:

• In a medium bowl, beat cream cheese until soft. Blend in confectioners' sugar, and beat until creamy. Mix in lemon zest. Whip cream in a chilled bowl. Fold into cream cheese mixture.

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 SNOWFLAKES

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.

LEMON SNOW

Steps:

• Separate yolks from whites.
• Place whites (and beaters) in freezer to cool.
• Stir yolks& combine with lemon pie filling in a heavy saucepan.
• Add boiling water& mix well.
• Cook over low heat until thickened.
• Add sugar to egg whites& whip.
• Mix with lemon/yolk mixture.
• Pour into dessert dishes& refrigerate.
• Top with a dollop of whip cream (optional).

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.

LEMON SNOWDROPS RECIPE - (4.3/5)

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 SNOW PUDDING

Steps:

• In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.

LEMON DROP

Steps:

• Put 1 martini glass in the fridge to chill. Mix the white caster sugar with the finely grated zest of the lemon, and set aside.
• Pour the vodka into a cocktail shaker and add the triple sec, lemon juice and a handful of ice. Shake really well until the outside of the shaker feels cold.
• Dip the rim of the chilled glass in water, shake off the excess then dip into the sugar and lemon zest mix.
• Strain the contents of the shaker into your prepared glass and enjoy.

LUSCIOUS LEMON SNOWBALLS

Steps:

• Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
• Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
• Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.

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. 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 SNOWFLAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).
• Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.