Lemon Snowdrop Cookies

Have you ever noticed there’s a camaraderie among lemon lovers? It’s not that way with chocolate lovers or any-other-kind-of-food lovers. Could it be that people assume everybody loves chocolate so there’s no need to band together? I’m not exactly sure what it is but I know that lemon lovers love to share great lemon recipes with other lemon lovers… like they’ve found gold. The lemon has to have just enough of that tartness, too. Too sweet or too bland is certainly not good. The whole perfect sensory kind of experience from being distinctly lemon is what lemon lovers crave. They look for that “brightness” and that “just-enough POP!” and until then, they all just continue to be lemon snobs. I know because I am one. Well, lemon lovers unite… because here is a fantastic recipe that does the trick. These pretty, melt-in-your-mouth cookies are absolutely amazing and the-perfect-amount-of-lemon. I wouldn’t have you waste your time with just another one of “those” if it didn’t. You know what I mean.

 

Lemon Snowdrop Cookies

1 cup butter, softened

1/2 cup confectioners sugar

1 teaspoon lemon extract

2 cups all-purpose flour

1/4 teaspoon salt

Lemon Butter filling

1 egg, lightly beaten

2/3 cup sugar

3 tablespoons lemon juice, freshly squeezed

Grated zest of 1 lemon

4 1/2 teaspoons butter, softened

Additional confectioners sugar for sprinkling

For the Lemon Cookies

In a mixing bowl, cream butter and sugar; add extract. Sift together flour and salt; add to creamed mixture and mix well. Roll level teaspoonfuls into balls. Place 1 inch apart on ungreased cookie sheets; flatten slightly. Bake at 350 degrees F for 8 to 10 minutes.

For the Lemon Butter Filling

Combine egg, sugar, lemon juice, zest and butter in the top of a double boiler. Cook over hot water until thick, stirring constantly. Allow to cool.

Assemble the Lemon Snowdrops

Spread filling on the bottom of half of the cookies and top each with the bottom of another cookie. Sprinkle lightly with confectioners sugar.

Yield:  2-1/2 to 3 dozen cookies

(I originally got this recipe as it was submitted by Robin, from the old Food Network message board.)