LEMON SNOWDROPS
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
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
CHEWY LEMON SNOWDROP COOKIES RECIPE - (4.3/5)
Provided by kmad
Number Of Ingredients 9
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.
SNOWDROP COOKIES
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
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
PORTUGUESE SNOW DROPS
Also called 'sonjos' in Portuguese.
Provided by John Pacheco
Categories World Cuisine Recipes European Portuguese
Time 25m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and lemon juice, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Drop by heaping teaspoonfuls egg mixture onto a baking sheet, making little peaked mounds.
- Bake in preheated oven until lightly browned and dry on the outside yet soft and no longer gooey on the inside, 15 to 20 minutes.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 20.1 g, Protein 1.1 g, Sodium 16.6 mg, Sugar 20.1 g
LEMON SNOWDROPS
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
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.
CHRISTMAS SNOW DROP COOKIES
From "Pots & Pipkins," which is older than my daughter and from Virginia. A Christmas must have for this family...similar to a Mexican wedding cookie or a pecan sandy. We prefer the almonds (I have used both slivered and whole) to save the pecans for other Christmas desserts!
Provided by Janet Musgrove
Categories Dessert
Time 45m
Yield 48 cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 74.1, Fat 5.6, SaturatedFat 1.9, Cholesterol 5.1, Sodium 23.5, Carbohydrate 5, Fiber 0.5, Sugar 0.7, Protein 1.2
SNOWSHOE COOKIES
Store-bought peanut butter sandwich cookies create the frames for these sweet snowshoes that are drizzled with melted chocolate. Pretzel sticks threaded with mini marshmallows make accompanying poles that kids of all ages can assemble.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place cookies on a wire rack over a large piece of waxed paper. Drizzle chocolate over cookies in a crisscross pattern to create snowshoes. Let stand until chocolate has hardened. For ski poles, thread a marshmallow on one end of each pretzel stick. Serve a set of poles with a pair of snowshoes.
Nutrition Facts : Calories 191 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
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