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Lemon Snowdrops Recipe

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★★★★★

4.8 from 82 reviews

Lemon Snowdrops are delicate, buttery cookies filled with a luscious lemon filling that balances tartness and sweetness perfectly. These melt-in-your-mouth treats are ideal for tea time or special occasions, combining a tender cookie base with a rich, creamy lemon curd-like center.

Ingredients

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Cookie Dough

  • 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

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

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Make the cookie dough: Cream together the softened butter, confectioners’ sugar, and salt using a mixer until the mixture is light and fluffy, about 5-7 minutes. Beat in the lemon extract. Gradually mix in the all-purpose flour until completely combined, forming a dough.
  3. Shape the cookies: If the dough is too soft to handle, cover and refrigerate it until firm enough to shape. Roll teaspoons of dough into balls. Place them one inch apart on ungreased baking sheets. Flatten each ball slightly by dipping the bottom of a glass in sugar and pressing gently on each cookie.
  4. Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies turn a light golden brown. Remove from the oven and transfer the cookies to wire racks to cool completely.
  5. Prepare the lemon filling: In a small heavy saucepan over medium-low heat, whisk together the egg, sugar, lemon zest, and lemon juice until blended. Add the butter. Cook over medium heat, whisking constantly, until the mixture thickens and reaches at least 170°F (77°C) on a thermometer, approximately 20 minutes. Be careful not to let it boil. Remove from heat immediately.
  6. Cool the filling: Transfer the filling to a small bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until the filling is cold, about 1 hour.
  7. Assemble the cookies: Spread the chilled lemon filling on the bottom side of half of the cookies. Top with the remaining cookies to create sandwich cookies.
  8. Optional finishing touch: Lightly dust the assembled cookies with additional confectioners’ sugar for a pretty presentation.
  9. Storage: Store leftover lemon snowdrops in the refrigerator to maintain freshness.

Notes

  • For best results, make sure the egg used in the filling is at room temperature to ensure even cooking.
  • Do not allow the lemon filling to boil, or it may curdle—remove from heat as soon as it thickens.
  • Refrigerating the dough will make it easier to shape if it is too soft at room temperature.
  • The cookies can be stored in an airtight container in the refrigerator for up to one week.
  • Use a candy or instant-read thermometer to monitor the filling temperature precisely.

Keywords: lemon snowdrops, lemon cookies, lemon filling cookies, lemon dessert, sandwich cookies, buttery cookies, homemade lemon cookies

Find it online: https://yumwithmia.com/lemon-snowdrops-recipe/