Lemon Snowdrops

• Vegan

• Produce

  • 1 tsp Lemon peel

• Condiments

  • 1 1/16 cup Butter or margarine
  • 4 1/2 tsp Lemon juice

• Baking & Spices

  • 2 1/4 tsp Cornstarch
  • 1 Food color, yellow
  • 2 cups Gold medal all-purpose flour
  • 1 Granulated sugar
  • 1/4 cup Granulated sugar
  • 1 tsp Lemon extract
  • 1/2 cup Powdered sugar
  • 1 Powdered sugar
  • 1/4 tsp Salt

• Liquids

  • 1/4 cup Water

Found on bettycrocker.com

Description

Ingredients

• 1 cup butter or margarine, softened
• 1/2 cup powdered sugar
• 1 teaspoon lemon extract
• 2 cups Gold Medal™ all-purpose flour
• 1/4 teaspoon salt
• 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

Directions

• 1 Heat oven to 400°F. In large bowl, beat 1 cup butter, 1/2 cup powdered sugar and the lemon extract with electric mixer on medium speed until well blended. Stir in flour and salt until dough forms. (If dough is soft, cover and refrigerate 1 to 2 hours or until firm enough to shape.)
• 2 Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 1 inch apart. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until 1/4 inch thick.
• 3 Bake 8 to 10 minutes or until edges are light brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• 4 In 1-quart saucepan, mix 1/4 cup granulated sugar and the cornstarch. Stir in remaining frosting ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely, about 15 minutes.
• 5 For each sandwich cookie, spread filling between 2 cooled cookies. Sprinkle with powdered sugar.

Nutrition