Best 5 Melt In Your Mouth Lemon Snowdrops Recipes
**Melt-in-your-mouth Lemon Snowdrops: A Delightful Treat for Any Occasion**
Indulge in the delightful experience of melt-in-your-mouth lemon snowdrops, a culinary masterpiece that combines the perfect balance of sweet and tangy flavors. These delicate cookies, reminiscent of the first signs of spring, are made with a combination of simple ingredients that come together to create a truly special treat. As you bite into a lemon snowdrop, you'll be greeted with a burst of refreshing lemon flavor, complemented by a soft and fluffy texture that will leave you craving more. Whether you're looking for a sweet treat to enjoy with your afternoon tea or a festive addition to your holiday gatherings, these lemon snowdrops are sure to impress. With their simple yet elegant appearance, they're perfect for any occasion, and the best part is, they're surprisingly easy to make. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these melt-in-your-mouth lemon snowdrops. In addition to the classic lemon snowdrops, this article also features variations such as raspberry-filled snowdrops, orange-scented snowdrops, and even gluten-free snowdrops, ensuring that everyone can enjoy this delightful treat.
MELT IN YOUR MOUTH LEMON BARS
Ann set high expectations for this lemon bars recipe ... and they turned out every bit as good as she said! The shortbread crust is buttery with a creamy lemon center. The velvety frosting melts in your mouth. Perfectly sweet and tart, these lemon bars are a perfect after-dinner or brunch treat.
Provided by Ann McCue
Categories Fruit Desserts
Time 1h
Number Of Ingredients 14
Steps:
- 1. Mix crust ingredients with a fork as you would for a pie crust. Pat into a 9x13 pan which has been greased and floured. Bake at 350 degrees for 15 minutes.
- 2. As crust is baking, mix filling.
- 3. After crust has baked for 15 minutes pour filling over crust and continue baking for 25 minutes. Cool bars completely.
- 4. Make frosting by beating butter, powdered sugar, and milk for 6 to 8 minutes on high speed. Then add 2 tbsp cold water one at a time. Beat until smooth.
- 5. Spread over cooled bars.
MELT-IN-YOUR-MOUTH LEMON CUTOUTS
Full of lemony flavor, these cookies are great for any time of year and always popular with family and friends.-Patricia C. Quinn, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Preheat oven to 375°. Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. flower-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat cream cheese, shortening and extracts until blended. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with colored sugar. Let stand until set. Store in airtight containers in the refrigerator.
Nutrition Facts :
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
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.
MELT-IN-YOUR-MOUTH LEMON DROP COOKIES
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
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
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Use fresh lemons: Fresh lemon zest and juice will give your lemon snowdrops the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, making your lemon snowdrops light and airy.
- Add the eggs one at a time: This will help to prevent the batter from curdling.
- Be careful not to overmix the batter: Overmixing can make your lemon snowdrops tough.
- Chill the dough before baking: This will help to prevent the cookies from spreading too much in the oven.
- Bake the lemon snowdrops until the edges are just starting to brown: This will help to keep them moist and tender.
- Let the lemon snowdrops cool completely before serving: This will help them to set and develop their full flavor.
Conclusion:
Lemon snowdrops are a delicious and easy-to-make cookie that is perfect for any occasion. They are light and airy, with a bright lemon flavor. These cookies are sure to be a hit with your family and friends. So next time you're looking for a sweet treat, give lemon snowdrops a try!
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