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
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Urban Johnstone
[email protected]Overall, I thought these snowdrops were just okay. They weren't bad, but they weren't anything special either.
Brian Mong'are
[email protected]These snowdrops are the perfect combination of sweet and tart. They're also really easy to make.
Ms Fjkdbbdh
[email protected]I'm not sure what I did wrong, but my snowdrops came out flat and dense. They didn't look anything like the pictures.
James Glass
[email protected]These snowdrops were a bit too dry for my taste. I might try adding a little more milk next time.
fann malik
[email protected]I'm not a big fan of lemon desserts, but these snowdrops were surprisingly good. The lemon flavor was subtle and not overpowering.
Lucia Navejas
[email protected]These snowdrops are the perfect way to use up leftover egg whites. They're also a great gluten-free option.
Seid Mohammed
[email protected]I found the recipe to be a bit confusing. I'm not sure if I did something wrong, but my snowdrops didn't turn out as expected.
Kasim Yimer
[email protected]Not bad, but I've had better.
Pawan Rai Pawanrai
[email protected]These snowdrops are the perfect dessert for any occasion. They're light, fluffy, and full of flavor.
Jumar Ahmad
[email protected]I made these for a bake sale and they sold out in minutes! Everyone loved them.
Hells Kitty
[email protected]My kids loved these! They said they tasted like little clouds.
RC Shick
[email protected]These snowdrops were way too easy to eat! I couldn't stop myself from popping them in my mouth one after another.
tam tamimi
[email protected]I thought these were a bit too sweet for my taste. I might try reducing the amount of sugar next time.
Robiul Hossain
[email protected]Not a fan of the lemon flavor. Otherwise, they were good.
Rethabile Motshegare
[email protected]These snowdrops were a hit at my party! Everyone raved about how delicious they were.
Rampaige Squirrel
[email protected]Followed the recipe exactly and they turned out perfectly. So happy with how they came out!
Alex Waata
[email protected]Easy to make and absolutely delicious! I'll definitely be making these again.
Yaw Nsoah
[email protected]These snowdrops were a delightful treat! The lemon flavor was perfectly balanced, and the texture was light and fluffy. My family loved them!