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    You are in: Home / Recipes / Melt in Your Mouth Lemon Snowdrops Recipe
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    Melt in Your Mouth Lemon Snowdrops

    Melt in Your Mouth Lemon Snowdrops. Photo by Cabnolen

    1/5 Photos of Melt in Your Mouth Lemon Snowdrops

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    Total Time:

    Prep Time:

    Cook Time:

    53 mins

    45 mins

    8 mins

    glitter's Note:

    These cookies are light, lemony, and just melt in your mouth and you can't eat just one! My sister-in-law found them in the paper and they were wonderful I have to share!

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    Units: US | Metric

    Lemon Filling


    1. 1
      Preheat your oven to 400*.
    2. 2
      In a medium bowl, mix the butter/margarine, 1/2 cup powdered sugar and the lemon extract.
    3. 3
      Stir in the flour and salt.
    4. 4
      If the dough is too soft, refrigerate a few hours until it's firm enough to shape.
    5. 5
      Shape dough into 1" balls.
    6. 6
      Place about 1" apart on ungreased cookie sheet.
    7. 7
      Flatten slightly with the bottom of a glass dipped in granulated sugar.
    8. 8
      Bake 8-10 minute or until the edges are light brown.
    9. 9
      Immediately remove from the cookie sheet to cool.
    10. 10
      Put the cookies together in pairs with the filling and then dust with the powdered sugar.
    11. 11
      For the Filling: Mix the sugar and cornstarch in a 1 quart saucepan.
    12. 12
      Stir in the remaining ingredients.
    13. 13
      Cooking over medium heat, keep stirring constantly until the mixture thickens and comes to a boil.
    14. 14
      Boil 1 minute, stirring all the while, then cool.
    15. 15

    Ratings & Reviews:

    • on March 12, 2009


      These were really buttery. I thought they were really tangy, which I love. I halved the recipe and used one stick of butter to make the dough and the filling. I melted the butter for the dough, which may have made it extra greasy. I also used powdered sugar for the filling as well, so it was not too sweet for us at all. I used lemon juice for the dough and increased the juice by a tablespoon. It only took me 8 minutes and I think my oven's temp is pretty accurate. One drop of food coloring really helped the filling. I microwaved the filling to get it to mix together and it ended up being lumpy, which was okay for sandwich cookies, but I'll be more careful next time. I got 16 sandwiches out of a half batch. I want to try use a little less butter and also try them as thumbprints instead, as that would take a lot less work. update: these were so good i had to make them again the next day! the filling turned out fine without butter and i tried it out with a sugar cookie recipe sandwich instead since the shortbread is a little crumbly. stick with the shortbread as in the original recipe, it is much better.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2008


      These cookies were good, however a bit time-consuming to make. I used fresh squeezed lemon juice and followed the directions. I was unable to make my cookies as uniform as the beautiful photos as I found the dough to be crumbly even after leaving it in the fridge. UPDATE: My friends and coworkers gave these cookies such amazing reviews for taste I felt that my dough issues were not relevant and this recipe clearly deserves 5 stars!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2007


      Liked it but way too sweet. The cookies fell apart in some instances, and even though the filling smelled great and looked great it added loads to the sweetness factor.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (28)


    Nutritional Facts for Melt in Your Mouth Lemon Snowdrops

    Serving Size: 1 (29 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 129.4
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 5.1 g
    Cholesterol 21.6 mg
    Sodium 82.4 mg
    Total Carbohydrate 12.8 g
    Dietary Fiber 0.3 g
    Sugars 4.5 g
    Protein 1.1 g

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