RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2617
| View Recipe |
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| Recipe Name: |
Lemon Snow Drops |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2012-12-06
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
18 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
18 |
| Cooking Time: |
18.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 3
Dozen
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
These stay fresh for up to a week; reroll them in confectioners’ sugar before serving.
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Ingredients:
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Directions:
Heat the oven to 325 degrees 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(or freeze them on a baking sheet, as shown above).
Bake until the cookies are light golden and give slightly when pressed, 18 to 20 min. Let the cookies cool slightly on the baking sheet; while still warm, roll them in confectioners' sugar.
Transfer to a rack to cool completely. |
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| Nutrition per Serving: |
| Calories: |
68 |
Total Carbs: |
14.1 |
Net Carbs: |
13.6 |
| Cholesterol: |
0.0 |
Fat: |
0.1 |
Protein: |
1.93 |
| Fiber: |
0.44 |
Sodium: |
0.30 |
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