Best 9 Snowdrops Recipes

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Snowdrops, also known as Galanthus nivalis, are delicate and beautiful flowers that herald the arrival of spring. They are often associated with purity, innocence, and hope. But did you know that snowdrops are also edible?

Yes, that's right! Snowdrops can be used to create a variety of delicious dishes, from salads to soups to fritters. The flowers have a slightly sweet and peppery flavor, and they can be eaten raw, cooked, or pickled.

In this article, we'll share three of our favorite snowdrop recipes. We'll start with a simple salad that showcases the delicate flavor of the flowers. Then, we'll move on to a more substantial soup that's perfect for a cold winter day. And finally, we'll finish with a sweet and savory fritter that's sure to please everyone at your table.

So gather your ingredients and get ready to experience the unique and delightful flavor of snowdrops!

Let's cook with our recipes!

LEMON SNOWDROPS



Lemon Snowdrops image

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

1 cup butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon lemon extract
2 cups all-purpose flour
Sugar
FILLING:
1 large egg, room temperature, lightly beaten
2/3 cup sugar
2 teaspoons grated lemon zest
3 tablespoons lemon juice
4 teaspoons butter
Additional confectioners' sugar, optional

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



Lemon Snowdrops image

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

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon lemon extract
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
Granulated sugar
Powdered sugar
1/4 cup granulated sugar
2 1/4 teaspoons cornstarch
1/4 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
4 1/2 teaspoons lemon juice
Yellow food color, if desired

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

CHERRY ALMOND SNOWDROPS



Cherry Almond Snowdrops image

As soon as I was old enough, I helped make these distinctive almond cookies. You can freeze the dough, so they're perfect for the busy holidays. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 8

2 cups plus 2 tablespoons cake flour
3/4 cup plus 1/2 cup confectioners' sugar, divided
1/4 teaspoon salt
1 cup cold butter, cubed
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup dried cherries, chopped
1/4 cup finely chopped almonds, toasted

Steps:

  • Preheat oven to 350°. Place cake flour, 3/4 cup confectioner's sugar and salt in a food processor; pulse until blended. Add butter and extracts; pulse until butter is the size of peas. Add cherries and almonds; pulse until combined (dough will be crumbly)., Shape dough into 1-in. balls, pressing firmly to adhere; place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until lightly browned., Cool on pans 10 minutes. Roll warm cookies in remaining confectioners' sugar. Cool on wire racks.

Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE SNOWDROPS



Chocolate Snowdrops image

This recipe makes a soft, chewy cookie that your family will gobble up in a hurry! There are only four ingredients and I have most of them in my pantry or refrigerator at all times -- no hunting for exotic ingredients! If chocolate is not your favorite, the recipe can be changed by using a lemon cake mix with the pudding in the mix. They are great also!

Provided by ELLIS917

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 4

1 (18.25 ounce) package devil's food cake mix with pudding
2 ¼ cups frozen whipped topping, thawed
1 egg
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cake mix, whipped topping and egg; mix well. Mixture will be sticky.
  • Drop 1 inch sized balls of dough into confectioners' sugar; roll slightly to form uniform size balls. Place on lightly greased baking sheet 2 inches apart. Bake 10-12 minutes. Remove to racks to cool. Store in tightly covered container.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 24.6 g, Cholesterol 16 mg, Fat 6.6 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 217.5 mg, Sugar 16.8 g

LEMON SNOWDROPS



Lemon Snowdrops image

Lemon cookie sandwiches!

Provided by Robin J.

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 13

1 cup butter
½ cup sifted confectioners' sugar
1 teaspoon lemon extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup white sugar
2 tablespoons cornstarch
¼ teaspoon salt
½ cup water
2 tablespoons butter
2 teaspoons lemon zest
3 tablespoons lemon juice
3 drops yellow food coloring

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



Melt in Your Mouth Lemon Snowdrops image

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

1 cup butter or 1 cup margarine
1/2 cup powdered sugar
1 teaspoon lemon extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup sugar
2 1/4 teaspoons cornstarch
1/4 cup water
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon grated lemon, rind of
4 1/2 teaspoons lemon juice
yellow food coloring (optional)
powdered sugar, for dusting when done

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!

SNOWDROPS



Snowdrops image

When I think of Xmas or Mennonite baking, I think of these delicious melt-in-your-mouth bites. When I was too lazy to make them, I used to be able to get them at the local farmers market.

Provided by MummaKat

Categories     Dessert

Time 20m

Yield 1 dozen cookies

Number Of Ingredients 6

1 cup butter
4 tablespoons icing sugar
2 cups cake flour
1 cup almonds, chopped
2 teaspoons vanilla
1 teaspoon water

Steps:

  • Beat butter until creamy; add sugar and blend some more. Mix in the flour, nuts, vanilla and water.
  • Chill until firm enough to shape with your fingers into small round balls.
  • Bake at 400 F for 10 minutes, but watch them - remember they are snow drops, shouldn't even turn golden.
  • Roll in sifted icing sugar as soon as you remove them from the oven. Mmm, toasty fingers coated in melted sugar!

Nutrition Facts : Calories 3838.2, Fat 258.3, SaturatedFat 122.5, Cholesterol 488.1, Sodium 2096.9, Carbohydrate 340, Fiber 19.7, Sugar 102.8, Protein 53.5

LEMON SNOWDROPS



Lemon Snowdrops image

These are a crunchy butter cookie with lemon filling.. Taste of Home

Provided by Cassie *

Categories     Cookies

Time 40m

Number Of Ingredients 12

1 c butter, softened
1/2 c confectioners' sugar
1 tsp lemon extract
2 c all purpose flour
1/4 tsp salt
LEMON BUTTER FILLING
1 egg, lightly beaten
2/3 c sugar
3 Tbsp lemon juice
grated peel of 1 lemon
4 1/2 tsp butter, sofened
additional confectioners' sugar

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



Lemon Snowdrops image

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

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon lemon extract
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
Granulated sugar
Powdered sugar
1/4 cup granulated sugar
2 1/4 teaspoons cornstarch
1/4 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
4 1/2 teaspoons lemon juice
Yellow food color, if desired

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:

  • Choose snowdrops that are fresh and have not started to wilt.
  • Wash the snowdrops thoroughly before using them.
  • Remove the stems and pistils from the snowdrops.
  • Snowdrops can be used in both sweet and savory dishes.
  • Snowdrops are a good source of vitamins and minerals, including vitamin C, potassium, and magnesium.
  • Snowdrops can be used to make tea, jelly, and wine.
  • Snowdrops are also used in some traditional medicines.

Conclusion:

Snowdrops are a beautiful and versatile flower that can be used in a variety of recipes. They are a good source of vitamins and minerals, and they can be used to make a variety of dishes, both sweet and savory. If you are looking for a new and interesting ingredient to try, snowdrops are a great option.

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