Lemon Snowdrops

    40 mins

    Lemon cookie sandwiches!

    24 people made this

    Makes: 24 

    • 225 g butter
    • 65 g sifted confectioners' sugar
    • 1 teaspoon lemon extract
    • 250 g all-purpose flour
    • 1/4 teaspoon salt
    • 100 g white sugar
    • 2 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 120 ml water
    • 30 g butter
    • 2 teaspoons lemon zest
    • 3 tablespoons lemon juice
    • 3 drops yellow food coloring

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 400 degrees F (205 degree C).
    2. Cream 1 cup butter or margarine and 1/2 cup sifted confectioners' sugar. Add 2 cups flour, lemon extract, and 1/4 teaspoon salt; mix well.
    3. Place about 1 inch apart on ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned. Cool. Put together with filling. Roll in confectioners' sugar.
    4. To Make Filling: Mix 1/2 cup sugar, 2 Tablespoons cornstarch, and dash of salt. Add 1/2 cup water, 2 Tablespoons butter or margarine, 2 teaspoons grated lemon rind, 3 Tablespoons lemon juice, and 3 drops of yellow food coloring. Bring to rolling boil, stirring constantly; boil and stir 1 minutes. Cool. Frost flat side of one cookie and put together with another cookie, sandwich-like. Roll in confectioners' sugar.

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    Reviews in English (24)


    Fantastic!!! These were absolutely delicious, fancy looking cookies, but easy to make. Wonderful with a cup of tea! After you mix the dough, you need to roll it into little 1 inch balls, and then press them down. It wasn't mentioned in recipe. Great for a special occasion!  -  30 Aug 2000  (Review from Allrecipes US | Canada)


    These had a wonderful flavor, but they didn't turn out like I had imagined. I didn't notice the review about pressing down the little dough balls so I just left them round and baked them (thinking they would spread out) but they didn't. What I had were a bunch of little cookie balls. There was no way I could make a sandwich out of them since they were so puffy, so I got a little creative...I put the filling in a pastry decorating bag and piped little designs on the top of my cookie balls. They looked so cute, like little white truffles. I will definetly make these again, and maybe change the food coloring color and decorate these with the filling on top since they looked and tasted so perfect. I bet you could also keep them puffy and drizzle some melted white chocolate over them also. For the actual recipe my only minor changes were to use 1/2 tsp vanilla and 1/2 tsp almond extract instead of the 1 tsp of lemon (didn't have any on hand) and I also put about 1/2 tsp of lemon zest in the cookie dough (not just the "filling" - topping). They were soooo tasty! I'm only giving 4 stars because the recipe did not mention shaping and flattening the dough balls.  -  23 Jan 2004  (Review from Allrecipes US | Canada)


    These were really delicious. I brought them to work to share and everyone loved them. The next time I make them though, I think I'll roll them into 3/4" or 1/2" balls to make a smaller cookie that you just pop in your mouth. They were a little messy to take several bites of because of the confectioners sugar. Another note to those trying the recipe.. mine didn't spread at all in the oven (which is alright) Just to keep in mind .. the shape & size they are going in the oven will be the same coming out. Thanks for sharing!  -  05 May 2006  (Review from Allrecipes US | Canada)