Name: Lemon Snowdrops Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup butter, softened; 1/2 cup confectioners’ sugar; 1/4 teaspoon salt; 1 teaspoon lemon extract; 2 cups all-purpose flour; Sugar, for dipping; 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 for dusting

Ingredients

1 cup butter, softened

1/2 cup confectioners’ sugar

1/4 teaspoon salt

1 teaspoon lemon extract

2 cups all-purpose flour

Sugar, for rolling and flattening

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 for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, confectioners’ sugar, and salt until the mixture is light and fluffy, about 5 to 7 minutes.

Step 2: Beat in the lemon extract, then gradually add the all-purpose flour, mixing until fully combined. If the dough is too soft to handle, refrigerate it covered until firm enough to shape.

Step 3: Shape teaspoons of dough into balls and place them 1 inch apart on ungreased baking sheets. Flatten each ball slightly with the bottom of a glass dipped in sugar to prevent sticking.

Step 4: Bake the cookies for 10 to 12 minutes, or until they turn light brown. Remove from the oven and transfer cookies to wire racks to cool completely.

Step 5: For the lemon filling, whisk together the beaten egg, sugar, lemon zest, and lemon juice in a small heavy saucepan over medium-low heat until well blended.

Step 6: Add the butter, then cook over medium heat, whisking constantly until the mixture thickens and reaches at least 170°F (77°C) on a thermometer, about 20 minutes. Remove immediately from heat to avoid boiling.

Step 7: Transfer the filling to a small bowl, press plastic wrap onto its surface, and refrigerate until cold, about 1 hour.

Step 8: To assemble, spread the chilled lemon filling on half of the cooled cookies and top with the remaining cookies to form sandwiches. If you like, dust with additional confectioners’ sugar before serving.

Tips & Variations

Chilling the dough before shaping helps keep the cookies from spreading too much while baking.

You can substitute fresh lemon juice with bottled lemon juice if needed, but fresh lemon zest is key for vibrant flavor.

For a citrus twist, try adding a bit of orange zest to the filling alongside the lemon zest.

Use a candy thermometer to monitor filling temperature precisely for perfect thickening.

FAQs

Can I make the filling ahead of time?

Yes, the lemon filling can be prepared a day in advance and stored covered in the refrigerator. Just let it cool completely and press plastic wrap directly on the surface to prevent a skin from forming.

What if I don’t have lemon extract?

If you don’t have lemon extract, you can increase the amount of lemon zest slightly or add a few drops of lemon juice to the dough for extra citrus flavor. The filling itself provides strong lemon taste, so the cookies will still be delicious.