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Lemon Snowdrops
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Prep Time:
1 hour 10 minutes
Total Time:
1 hour 10 minutes
Delicious lemon sandwich cookies with tangy homemade filling.
Ingredients:
  • 1 cup butter or margarine, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon extract
  • 2 cups Gold Medal™ all-purpose flour
  • Granulated sugar
  • Powdered sugar
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons cornstarch
  • 1/4 cup water
  • 1 tablespoon butter or margarine
  • 1 teaspoon grated lemon peel
  • 4 1/2 teaspoons lemon juice
  • Yellow food color, if desired
Instructions:
  • Preheat the oven to 400°F. In a large bowl, use an electric mixer to blend 1 cup of butter, 1/2 cup of powdered sugar, and lemon extract until smooth. Mix in the flour and salt until a dough forms. If the dough is too soft, chill it in the refrigerator for 1 to 2 hours until firm enough to shape.
  • Roll dough into 1-inch balls and place them on ungreased cookie sheets about 1 inch apart. Flatten the balls with the bottom of a greased glass dipped in granulated sugar until they are 1/4 inch thick.
  • Bake for 8 to 10 minutes until edges turn a light brown. Then, transfer the cookies from the sheets to cooling racks immediately. Allow to cool completely for about 15 minutes.
  • In a small saucepan, combine 1/4 cup granulated sugar and cornstarch. Add the rest of the frosting ingredients. Cook over medium heat, stirring continuously, until the mixture thickens and comes to a boil. Boil and stir for 1 minute. Allow the frosting to cool completely for about 15 minutes.
  • Assemble each sandwich cookie by spreading creamy filling between two chilled cookies and dusting with powdered sugar.

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