My Recipe Box

Lemon Snow Drops

RATE IT

Yields about 3 dozen cookies.

  • by from Fine Cooking
    Issue 24

For the dough:
  • 8 oz. (16 Tbs.) unsalted butter, at room temperature
  • 2-1/2 oz. (2/3 cup) confectioners’ sugar
  • 2-1/2 tsp. grated lemon zest
  • 2 tsp. lemon juice
  • Pinch salt
  • 11-3/4 oz. (2-2/3 cups) all-purpose flour
For the rolling:
  • 1 cup confectioners’ sugar

Heat the oven to 325°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. Bake until the cookies are light golden and give slightly when pressed, 18 to 20 minutes. Let the cookies cool slightly on the baking sheet; while still warm, roll them in confectioners’ sugar. Transfer to a rack to cool completely.

Make Ahead Tips

These cookies stay fresh for up to a week; reroll them in confectioners’ sugar before serving.

nutrition information (per serving):
Size : per cookie; Calories (kcal): 100; Fat (g): fat g 5; Fat Calories (kcal): 45; Saturated Fat (g): sat fat g 3; Protein (g): protein g 1; Monounsaturated Fat (g): 1.5; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 10; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 0;

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More