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I really wanted to make a fruity cookie to complement the other cookies I was baking for the holidays, and these looked so cute in my holiday cookie book that I had to make them. They turned out to be cute little sandwich cookies with crispy lemon shortbread and a tangy lemon filling.

Lemon Snowballs
(Adapted from Taste of Home)

Cooking Time: 10-12 Minutes
Servings: About 3 Dozen Sandwich Cookies

  • 1 cup unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon extract
  • 1 teaspoon grated lemon rind
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

Lemon Butter Filling

  • 1 egg, lightly beaten
  • 2/3 cup sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon rind
  • 4 1/2 teaspoons butter, room temperature

Preheat the oven to 350. Line baking sheets with parchment paper.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon extract and rind.

In a small bowl, combine flour and salt. Gradually add to the butter mixture and beat well.

Roll teaspoons of the batter into small balls and place on lined baking sheet.

Bake at 350 for 10-12 minutes or until the edges are golden brown. Cool on baking sheet for 2 minutes and then remove to wire racks to cool completely.

Meanwhile, prepare the Lemon Butter Filling.

In a small saucepan over medium-low heat, combine the egg, sugar, lemon juice, lemon rind, and butter. Cook until thickened, about 20 minutes, stirring regularly. Remove from heat and refrigerate until fully cooled.

Spread Lemon Butter Filling on half of the cookies, pressing cookies together to create sandwiches. Tip: lay out all of the cookies round side down on a cookie sheet and sort into those that are flat and those that aren’t. Use the flatter ones as the bases for the cookies.

Sift extra powdered sugar on to the sandwich cookies to create the “snow” topping.

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