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Lemon Snow Drops

Source: Fine Cooking - Issue No. 24
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Rating: 3.5   Reviews: 15 See Reviews
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Yields about 3 dozen cookies.
These stay fresh for up to a week; reroll them in confectioners’ sugar before serving.
8 oz. unsalted butter, at room temperature
2/3 cup confectioners' sugar
2 1/2 teaspoons grated lemon zest
2 teaspoons lemon juice
Pinch salt
2 2/3 cups all-purpose flour
For Rolling:
1 cup confectioners' sugar
Lemon Snow Drops Recipe at
Heat the oven to 325 degrees F. Beat the butter and sugar together with a wooden spoon or a mixer until creamy. Add the lemon zest, lemon juice, and salt; mix until combined. Add the flour; mix until just blended. Shape the dough into 1-inch balls and set them 1 inch apart on ungreased or parchment-lined baking sheets(or freeze them on a baking sheet, as shown above). Bake until the cookies are light golden and give slightly when pressed, 18 to 20 min. Let the cookies cool slightly on the baking sheet; while still warm, roll them in confectioners' sugar. Transfer to a rack to cool completely.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Yields about 3 dozen cookies.
Calories: 97
Fat. Total: 5g
Protein: 1g
Carbohydrates, Total: 12g
Sodium: 5mg
% Cal. from Fat: 46%
Cholesterol: 14mg
Spotlight Recipe Review See all 15 reviews »

Rating: 4
by: Rebecca, AL Reviewed: 12/11/2008
Troublesome Dough
Following the directions exactly, I could not form this dough into a ball. It was too dry and crumbly. I ended up adding much more lemon juice, almost 3 T. total. Even then I had to press it out and cut out squares to get a cookie to form. I next tried rolling out the dough into a rope, that was a little better due to the heat of my hands warming the dough. I then cut it into about inch long pieces. Baking time was about 15 minutes for me.
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