Sparkling Lemon Snowflakes Recipes

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.

SPARKLING SUMMER LEMONADE

Steps:

• Pour the sugar and 1 cup water into a small pot and place over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Remove from the heat and add the mint sprigs. Let the mint steep for 10 minutes, then discard the mint.
• Add the mint simple syrup to a large pitcher, punch bowl or serving canister. Add the lemon juice, blackberries, raspberries, strawberries and lemon wheels and give a good stir. When ready to serve, fill the pitcher halfway with ice. Top the mixture with seltzer and give a good stir. Serve over ice with sprigs of fresh mint.

LEMON SNOWFLAKES

Steps:

• In a mixing bowl, combine cake mix, whipped topping and egg.
• Beat with electric mixer on medium speed until well blended.
• Batter will be VERY sticky -- and I can't even begin to tell you how sticky it is. :).
• Drop by teaspoonfuls into confectioner's sugar; roll lightly to coat.
• Place on ungreased cookie sheets.
• Bake at 350F for 10-12 minutes or until lightly browned on edges.

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.

SPARKLING LEMON COCKTAIL

Steps:

• Muddle lemons, sugar cubes, and bitters in a large measuring glass until lemon slices are softened and sugar is crushed. Divide mixture among 8 wine glasses; fill glasses with Prosecco, pouring very slowly.

SPARKLING LEMONADE

Steps:

• In a small saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. , Transfer to a pitcher. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Stir in club soda. Serve over ice.

SPARKLING SNOWFLAKE CAKE

Steps:

• Knead the ready-to-roll icing until smooth, then roll out to approx 1cm thickness. Using snowflake cutters of various sizes, stamp out 3 snowflake shapes. Lay the snowflakes on baking parchment on a flat surface and leave overnight to harden. Keep any trimmings and wrap up in cling film.
• Next day, make the royal icing. Drop a writing tube into a piping bag and spoon in a third of the icing. Spread the rest around the base of the cake to create a snowdrift effect. Pipe snowflake outlines over the cut-out snowflake shapes and pipe snowflakes all over the surface of the cake in different sizes and designs. Leave for 1 hr until the icing has hardened slightly, then sprinkle silver lustre over the cake, snowdrift and snowflakes.
• Using the leftover ready-to-roll white icing, mould thimble-sized supports for your snowflakes to lean against. Position the snowflakes on the top of the cake. Finally, fix the silver balls to the icing with a little more of the royal icing. Finish by scattering sparkles over.

SPARKLING LEMONADE

Steps:

• In a large pitcher, combine cold water, lemon juice and sugar, stir until sugar dissolves.
• Cover and refrigerate until chilled.
• Just before serving, gradually add soda water down edge of pitcher, stir to mix.
• Garnish.
• Pour lemonade over ice cubes in glasses.
• Garnish each serving with lemon slices and mint sprig.

SPARKLY LEMON COOKIES

Steps:

• Preheat oven to 325 degrees. In a small bowl, whisk together flour and salt. In a large bowl, beat butter, granulated sugar, and lemon zest on medium speed until pale and fluffy, about 10 minutes. Beat in eggs until combined. Gradually add flour mixture and beat on low until just combined. Slowly add milk and beat on medium until a dough forms, about 5 minutes.
• Transfer dough to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets. Bake, rotating sheets halfway through, until bottoms of cookies are pale golden, 16 to 18 minutes. Transfer sheets to wire racks; let cool completely.
• In a bowl, whisk together confectioners' sugar and lemon juice until smooth. Using a pastry brush, brush glaze onto cookies. Sprinkle with sanding sugar. Let glaze harden, about 20 minutes. (Cookies can be stored in an airtight container at room temperature up to 3 days.)

SPARKLING LEMON SNOWFLAKES

Steps:

• In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add lemon peel and egg; beat until well blended. On low speed, gradually beat in flour and salt until well blended.
• Heat oven to 350°F. On floured surface, roll dough 1/8 inch thick. Cut with lightly floured 2 1/2- to 3-inch snowflake-shaped cookie cutter. On ungreased cookie sheets, place 2 inches apart.
• Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• In small bowl, mix powdered sugar, lemon juice and water. Using small metal spatula, spread glaze on tops of cookies; sprinkle with sparkling sugar. When glaze is dry, store in airtight container.