Name: Lemon Snowdrops
Cuisine: American
Ingredients: 1 cup butter, softened; 1/2 cup confectioners' sugar; 1/4 teaspoon salt; 1 teaspoon lemon extract; 2 cups all-purpose flour; Sugar; 1 large egg, lightly beaten; 2/3 cup sugar; 2 teaspoons grated lemon zest; 3 tablespoons lemon juice; 4 teaspoons butter; Additional confectioners' sugar, optional

Lemon Snowdrops

I really hope that you are enjoying Christmas Cookies Week as much as I am! For my last recipe, I chose a recipe that showcased one of my family's favorite flavors, lemon. We are all huge fans of sandwich cookies as well, so I knew this one would be a winner.

This post is sponsored in conjunction with ChristmasCookiesWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasCookiesWeek recipes. All opinions are mine alone.

The dough ingredients are pantry staples, and it comes together so quickly. I used a cookie scoop to portion the dough, which make getting uniform cookies a breeze. I snuck a spoonful of the filling before I started assembling cookies, and I could've eaten the whole bowl, it was so good.

These cookies are so tender, they practically melt in your mouth. If you're not going to eat them right away, be sure to keep them in the fridge. Thank you so much to Bernice M. for sharing this recipe. It's definitely going to be made again and again.

Huge thanks to Ellen from Family Around the Table and Christie from A Kitchen Hoors Adventures for all their hard work making this event happen. I can't wait to spend some time this weekend going through all the other #FestiveFoodie bloggers recipes and making my to-try list!

Lemon Snowdrops

Author: Jolene's Recipe Journal

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon lemon extract
2 cups all-purpose flour
Sugar

FILLING:

1 large egg, lightly beaten
2/3 cup sugar
2 teaspoons grated lemon zest
3 tablespoons lemon juice
4 teaspoons butter
Additional confectioners' sugar, optional

Instructions

Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour.
Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar.
Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely.
For filling, whisk together egg, sugar, lemon zest and lemon juice in a small heavy saucepan over medium-low heat until blended.
Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil).
Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour.
To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator.