Melt In Your Mouth Lemon Snowdrops 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:

• 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!

Steps:

• Heat the oven to 350°F
• In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
• Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
• Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
• Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
• Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.

Steps:

• Combine vodka, lemon juice, and sugar, stirring occasionally until sugar dissolves. Transfer to an ice-filled pitcher, add lemon slices, and serve.

Steps:

• 1. Mix crust ingredients with a fork as you would for a pie crust. Pat into a 9x13 pan which has been greased and floured. Bake at 350 degrees for 15 minutes.
• 2. As crust is baking, mix filling.
• 3. After crust has baked for 15 minutes pour filling over crust and continue baking for 25 minutes. Cool bars completely.
• 4. Make frosting by beating butter, powdered sugar, and milk for 6 to 8 minutes on high speed. Then add 2 tbsp cold water one at a time. Beat until smooth.
• 5. Spread over cooled bars.

Steps:

• Mix crust ingred. with fork as you would for a pie crust. pat into a 9x13 pan which has been greased and floured. bake at 350 degrees for 15 minutes.
• as crust is baking. mix filling. after crust has baked 15 minutes, pour filling over crust and continue baking for 25 minutes. cool bars completely.
• make frosting by beating butter,powdered sugar and milk for 6 to 8 minutes on high speed. then add 2 tblsp. cold water one at a time. beat until smooth. spread over cooled bars.

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.