Now that it’s December, has the stress of the holiday season set in yet? It has for me. My to-do list continues to grow in spite of my frantic efforts to cross a few more things off of it each day. My Christmas shopping is almost done though, which I consider a personal best for this time of the month. My growing list certainly isn’t going to stop me from having some fun in the kitchen, though! Despite the fact that we haven’t had much snow yet, which is unusual in our neck of the woods, I decided that these lemon snowdrop cookies would be perfect to welcome December and the rapidly cooling weather. This recipe is my mother-in-law’s, although I did use my own recipe for the lemon filling since I had already made a batch of lemon curd and had some left over. We normally enjoy these for dessert on Easter, but I thought they’d also make a nice addition to your holiday cookie trays this year. The bright flavor of these cookies adds a nice balance to all of the spicier holiday favorites, such as gingerbread or molasses cookies. I hope you’ll enjoy them as much as we do.
- 1 cup butter
- 1/2 cup sifted powdered sugar
- 1 tsp lemon extract
- 1/4 tsp salt
- 2 cups flour
- Lemon curd
Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. In a medium mixing bowl, cream together the butter and sugar.
Add in the lemon extract, salt, and flour, and mix until well-combined. The mixture will be crumbly.
Form the mixture into a ball – you may need to work the dough with your hands a little before the butter softens enough for you to shape it. Then, roll the dough into 1″ balls and place them 1″ apart on the cookie sheet. Make an indentation in the center of each cookie with your thumb.
Bake 8-10 minutes or until the cookies have browned on the bottom.
You can store the baked cookies in an airtight container for several days. When ready to serve, spoon 1-2 tsp of the lemon curd into the center of each cookie. Sprinkle with powdered sugar, if desired. Makes 2 1/2 – 3 dozen cookies.