**Lemon Snowdrops: A Delightful Treat for Any Occasion**
Lemon snowdrops, also known as lemon drops, are a classic confection that combines the bright, citrusy flavor of lemon with a soft, chewy texture. These bite-sized candies are perfect for any occasion, from a casual gathering to a formal party. With their vibrant yellow color and refreshing taste, lemon snowdrops are sure to be a hit with people of all ages.
This article provides two delicious recipes for lemon snowdrops: a classic recipe made with simple ingredients and a vegan recipe for those with dietary restrictions. Both recipes result in a delightful treat that is perfect for satisfying your sweet tooth. The classic recipe uses a combination of sugar, water, corn syrup, and lemon juice to create a sweet and tangy syrup that is then poured over gelatin and allowed to set. The vegan recipe uses agar agar powder instead of gelatin, making it a suitable option for vegans and vegetarians.
Once the syrup has set, it is cut into small pieces and rolled in a mixture of sugar and powdered sugar. This coating gives the snowdrops their signature sparkly appearance and adds an extra layer of sweetness. The result is a delightful candy that is both visually appealing and incredibly tasty.
Whether you choose the classic or vegan recipe, lemon snowdrops are a delicious and easy-to-make treat that is sure to impress. Their bright flavor and cheerful appearance make them perfect for any occasion. So gather your ingredients and let's get started!
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.
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
LEMON SNOWDROPS
Lemon cookie sandwiches!
Provided by Robin J.
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 15.5 g, Cholesterol 22.9 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 5.5 g, Sodium 110.2 mg, Sugar 6.8 g
MELT IN YOUR MOUTH LEMON SNOWDROPS
These cookies are light, lemony, and just melt in your mouth and you can't eat just one! My sister-in-law found them in the paper and they were wonderful I have to share!
Provided by glitter
Categories Dessert
Time 53m
Yield 24 serving(s)
Number Of Ingredients 13
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 SNOWDROPS
These are a crunchy butter cookie with lemon filling.. Taste of Home
Provided by Cassie *
Categories Cookies
Time 40m
Number Of Ingredients 12
Steps:
- 1. In a small bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to creamed mixture and mix well.
- 2. Roll teaspoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten slightly. Bake at 350 for 10 - 12 minutes or until lightly browned.
- 3. Meanwhile, for filling, combine the egg, sugar, lemon juice, peel and butter in a heavy saucepan. Cook and stir until thickened and a thermometer reads 160 degree, about 20 minutes. Refrigerate for 1 hour or until completely cooled.
- 4. Spread lemon filling on the bottoms of half the cookies; top with remaining cookies and dust with confectioners' sugar..Store in refrigerator.
LEMON SNOWDROPS
Buttery lemon cookies are sandwiched with a yummy tart homemade lemon filling.
Provided 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
Tips:
- For a richer flavor, use freshly squeezed lemon juice instead of bottled lemon juice.
- If you don't have a food processor, you can grate the butter and sugar together with a cheese grater.
- Be sure to chill the dough for at least 30 minutes before rolling it out. This will help prevent the cookies from spreading too much in the oven.
- If you don't have a cookie press, you can use a spoon to drop the dough onto the baking sheets.
- Bake the cookies until they are just set, about 10-12 minutes. Overbaking will make them dry and crumbly.
- Let the cookies cool completely on the baking sheets before transferring them to a wire rack.
- Dust the cookies with powdered sugar before serving.
Conclusion:
Lemon snowdrops are a classic cookie that is perfect for any occasion. They are easy to make and always a hit with family and friends. With their delicate lemon flavor and melt-in-your-mouth texture, these cookies are sure to be a favorite.
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