Lemon Snowdrops Recipe - Allrecipes.com
Lemon Snowdrops Recipe

Lemon Snowdrops

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"Lemon cookie sandwiches!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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Directions

  1. Preheat oven to 400 degrees F (205 degree C).
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2003

Fantastic!!! These were absolutely delicious, fancy looking cookies, but easy to make. Wonderful with a cup of tea! After you mix the dough, you need to roll it into little 1 inch balls, and then press them down. It wasn't mentioned in recipe. Great for a special occasion!

 
Most Helpful Critical Review
Dec 21, 2010

The cook recipes was bland, not nearly enough lemon flavor. I recommend chilling the dough before baking for better shaping. Filling was like a goo, but flavorful. Confectioners sugar didn't hold to the sandwich.

 

24 Ratings

Jan 26, 2004

These had a wonderful flavor, but they didn't turn out like I had imagined. I didn't notice the review about pressing down the little dough balls so I just left them round and baked them (thinking they would spread out) but they didn't. What I had were a bunch of little cookie balls. There was no way I could make a sandwich out of them since they were so puffy, so I got a little creative...I put the filling in a pastry decorating bag and piped little designs on the top of my cookie balls. They looked so cute, like little white truffles. I will definetly make these again, and maybe change the food coloring color and decorate these with the filling on top since they looked and tasted so perfect. I bet you could also keep them puffy and drizzle some melted white chocolate over them also. For the actual recipe my only minor changes were to use 1/2 tsp vanilla and 1/2 tsp almond extract instead of the 1 tsp of lemon (didn't have any on hand) and I also put about 1/2 tsp of lemon zest in the cookie dough (not just the "filling" - topping). They were soooo tasty! I'm only giving 4 stars because the recipe did not mention shaping and flattening the dough balls.

 
May 23, 2006

These were really delicious. I brought them to work to share and everyone loved them. The next time I make them though, I think I'll roll them into 3/4" or 1/2" balls to make a smaller cookie that you just pop in your mouth. They were a little messy to take several bites of because of the confectioners sugar. Another note to those trying the recipe.. mine didn't spread at all in the oven (which is alright) Just to keep in mind .. the shape & size they are going in the oven will be the same coming out. Thanks for sharing!

 
Apr 17, 2006

I really enjoyed making these. Thanks to the reviewers who pointed out that you need to flatten the dough once rolled into balls. I didn't use the food colouring but the lemon juice made the frosting a nice colour anyway. I couldn't believe how good these looked when finished. Taste good too. Thanks

 
Feb 20, 2009

The flavor and idea of these are great, but the recipe really needs to be more specific about the size. I made one inch balls which I flattened but they still came out thick. However I don't know if it's worth it to make them smaller because they were kind of messy to fill. I will say that I was pleasantly surprised at how the filling gelled and did not drip out when I took a bite. They hold up nicely so far, though I can't imagine trying to transport them.

 
Nov 06, 2008

Too labor intensive. Filling isn't thick and shoots out the side when you take a bite. Definitely not lemony enough and won't make again.

 
May 14, 2008

These are divine. I shaped them into bite size pieces and flattened them out prior to baking. This was my first attempted at a sandwich cookie so wasn't sure on how much filling to use per cookie (thought it might ooze out or something) so I didn't use very much. Next time I will cram as much of the filling in as humanly possible because it was soooo good. I also didn't worry about the icing powder on the top, they still looked lovely. I will be making these again......very soon.

 

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Nutrition

  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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