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Lemon Snowdrops
1
HR
10 1
HR
10 24
MIN MIN
Ingredients Steps
Cookies 1 Heat oven to 400°F. In large bowl, beat 1 cup butter, 1/2
cup powdered sugar and the lemon extract with electric
1 cup butter or margarine, mixer on medium speed until well blended. Stir in flour
softened and salt until dough forms. (If dough is soft, cover and
refrigerate 1 to 2 hours or until firm enough to shape.)
1/2 cup powdered sugar
2 Shape dough into 1-inch balls. On ungreased cookie
1 teaspoon lemon extract
sheets, place balls about 1 inch apart. Press bottom of
2 cups Gold Medal™ all- glass into dough to grease, then dip into granulated
purpose flour sugar; press on shaped dough until 1/4 inch thick.
1/4 teaspoon salt 3 Bake 8 to 10 minutes or until edges are light brown.
Immediately remove from cookie sheets to cooling racks.
Granulated sugar
Cool completely, about 15 minutes.
Powdered sugar
4 In 1-quart saucepan, mix 1/4 cup granulated sugar and
Filling the cornstarch. Stir in remaining frosting ingredients.
Cook over medium heat, stirring constantly, until
1/4 cup granulated sugar mixture thickens and boils. Boil and stir 1 minute. Cool
completely, about 15 minutes.
2 1/4 teaspoons cornstarch
5 For each sandwich cookie, spread filling between 2
1/4 cup water cooled cookies. Sprinkle with powdered sugar.
1 tablespoon butter or
margarine
1 teaspoon grated lemon
peel
4 1/2 teaspoons lemon juice
Yellow food color, if
desired
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6/4/2021 Lemon Snowdrops Recipe - BettyCrocker.com
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 85mg 3%
Potassium 15mg 0%
Sugars 5g
Protein 1g
% Daily Value*:
Vitamin A 6% Vitamin C 0%
Calcium 0% Iron 2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0
Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean
Meat; 0 High-Fat Meat; 1 1/2 Fat;
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