Lemon Snowdrops 24 Recipes

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!

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.

Steps:

• Preheat oven to 325°F. Line a baking sheet with parchment paper. In a medium sized bowl, whisk together flour and salt. Set aside. In an electric mixer fitted with the paddle attachment, cream together butter, lemon zest, sugar, and agave nectar. Mix until very smooth, about 3 minutes. Scrape down the sides. In a small cup, combine the lemon juice baking soda. With the mixer on low, add in flour mixture and lemon juice mixture. Scrape down sides of bowl with a rubber spatula and mix the dough by hand a few times to ensure an even distribution of the ingredients. Shape into 1 inch balls and place on parchment paper lined baking sheets. Place the baking sheet on the middle rack in your oven and bake the cookies for 10 to 15 minutes, just until cookies are slightly brown on the edges. It is better to under cook them slightly than over cook them. Remove cookies from the oven and allow to cool for a few minutes on the baking sheet. Toss them lightly in powdered sugar and place on cooling rack to finish the cooking process.

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.

Steps:

• In a mixing glass, combine lemon juice, vodka and sugar. Stir until dissolved, then pour into glasses filled with ice. Garnish with a lemon slice and sprig of mint.

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. 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.

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.

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.

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.
• To make filling: Mix 1/2 cup sugar, 2 tablespoons cornstarch, and dash (1/4 teaspoon) 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.

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.

Steps:

• In a small saucepan, combine sugar, egg, lemon zest, juice and butter for filliing. Cook over medium heat, stirring constantly, for 10 minutes, or until mixture begins to thicken. Set aside to cool.
• In a mixing bowl, combine butter, sugar, lemon zest and juice for cookies, beating at medium speed with an electric mixer until creamy. Add flour and salt, beating until combinrd.
• Using a 1 teaspoons measure, roll dough into balls.
• Place on parchment lined baking sheets and flatten slightly.
• Bake at 400 degrees for 6-8 minutes. Cool.
• Spread half of cookies with filling. Top with remaining cookies.
• Roll in powdered sugar.

Steps:

• Cream together butter and sugar; add extract. In a separate bowl, sift flour and salt together; add to butter mixture, mixing well. Form into balls, using level teaspoonfuls of dough. Flatten balls slightly. Place one inch apart on ungreased baking sheets. Bake at 350 degrees for 8 to 10 minutes. Let cool. Put cookies together in pairs with Lemon Butter Filling in between. Roll in powdered sugar. Lemon Butter Filling: 1 egg, lightly beaten zest of 1 lemon 3 T. lemon juice 2/3 c. sugar 1-1/2 T. butter, softened Combine all ingredients in the top of a double boiler. Cook over hot water until thick, stirring constantly. Let cool. Makes 2 1/2 to 3 dozen.