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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. Ingredients:
1 cup butter, softened |
1/2 cup confectioners' sugar |
1/4 teaspoon salt |
1 teaspoon lemon extract |
2 cups king arthur unbleached all-purpose flour |
granulated sugar |
filling: |
1 egg, lightly beaten |
2/3 cup granulated sugar |
3 tablespoons lemon juice |
2 teaspoons grated lemon peel |
4 teaspoons butter |
additional confectioners' sugar |
Directions:
1. Preheat oven to 350°. In a small bowl, cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. If necessary, cover and refrigerate dough until firm enough to shape.
2. Shape teaspoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
3. For filling, in a small heavy saucepan, whisk egg, granulated sugar, lemon juice and lemon peel until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour.
4. To serve, spread lemon filling on bottoms of half of the cookies; cover with remaining cookies. Dust with confectioners' sugar. Store leftovers in refrigerator. Yield: 2 dozen.
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