LEMON SNOWBALLS COOKIE
These crunchy little cookies are great for a light dessert. The bright taste of lemon makes them a winner!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.
Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON SNOW FILLING
Fill your favorite crepe recipe with this creamy lemon filling. Top with raspberry sauce, and garnish with fresh raspberries.
Provided by PSEEGER
Categories Desserts Fillings Fruit Fillings
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, beat cream cheese until soft. Blend in confectioners' sugar, and beat until creamy. Mix in lemon zest. Whip cream in a chilled bowl. Fold into cream cheese mixture.
Nutrition Facts : Calories 323 calories, Carbohydrate 33 g, Cholesterol 71.6 mg, Fat 20.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 13 g, Sodium 94.6 mg, Sugar 30.8 g
LEMON SNOWDROPS
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
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
LEMON SNOWFLAKES
You'll need just four items to whip up these delightful cookies. Confectioners' sugar highlights the cracked tops to give them their snowflake appearance. -Linda Barry, Dianna, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky., Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.
Nutrition Facts : Calories 37 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 59mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON SNOWBALL
For a special occasion like a church supper, I make this beautiful dessert. The lemon and coconut flavors go so wonderfully together. Everyone will be asking for the recipe.-Lucy Rickers, Bonsall, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.
Nutrition Facts : Calories 268 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 199mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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.
LEMON SNOW FREEZE
This recipe is from my mother's collection and is torn out of an old Ladies' Home Journal. It must be from the 60's...I wish I could show you the great hair flip on the woman with pearls making this. Did all our mother's wear dresses and pearls to cook in?
Provided by mary winecoff
Categories Pie
Time 4h15m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Combine graham cracker crumbs with 2 tablespoon of the sugar, and melted butter.
- Press mixture on bottom and sides of lightly buttered pie pan.(the recipe calls for a refrigerator tray but I don't have a clue what that is).
- Beat egg yolks until thick.
- Combine with condensed milk.
- Add lemon rind and juice gradually, stirring until thick.
- Stir in 1 cup coconut.
- Whip egg whites until foamy.
- Gradually beat in rest of sugar, then beat until stiff.
- Fold into lemon mixture.
- Pour into tray (pie pan)
- Sprinkle top with remaining coconut.
- Chill in freezer until firm about 4 to 6 hours.
Nutrition Facts : Calories 2967.3, Fat 124.2, SaturatedFat 80.3, Cholesterol 653.3, Sodium 1697.1, Carbohydrate 426.5, Fiber 7.8, Sugar 375.4, Protein 55.1
LEMON SNOW
Make and share this Lemon Snow recipe from Food.com.
Provided by CountryLady
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Separate yolks from whites.
- Place whites (and beaters) in freezer to cool.
- Stir yolks& combine with lemon pie filling in a heavy saucepan.
- Add boiling water& mix well.
- Cook over low heat until thickened.
- Add sugar to egg whites& whip.
- Mix with lemon/yolk mixture.
- Pour into dessert dishes& refrigerate.
- Top with a dollop of whip cream (optional).
LUSCIOUS LEMON SNOWBALLS
Bursting with lemon flavor, these two-bite cookies are slightly crisp on the outside, light and soft on the inside. Cream cheese and plenty of lemon zest make these cookies perfectly refreshing!
Provided by Baking J
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
- Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
- Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 18.7 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 78.6 mg, Sugar 12.6 g
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