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Lemon Snowdrops

Published: Friday, August 9, 2019

Elkhart Co. Fair "Senior Citizen Cookie" Contest
~ 1st Place, Formed ~
Carolynn Riddle, Goshen

1 c. butter, softened

½ c. confectioner's sugar

¼ tsp. salt

1 tsp. lemon extract or grated lemon zest

2 c. all purpose flour

Granulated sugar


1 c. butter, softened

1 tsp. grated lemon zest

2 Tbsp. lemon juice

1 tsp. vanilla

4 c. powdered sugar, sifted

Whole milk (as needed)

Cream butter until creamy. Add powdered sugar and salt until light and fluffy. Beat in extract or zest. Gradually beat in flour. Refrigerate dough until firm enough to shape into balls (about 1 hour).

When ready to shape, preheat oven to 350°. Line baking sheets with parchment paper. Shape into 48 balls and place 1" apart on baking sheets. Flatten slightly with bottom of a glass dipped in granulated sugar. Bake 10-12 minutes until light brown. Remove cookies from pans to cool on wire racks.

For filling: Cream butter until creamy. Add lemon zest, lemon juice and vanilla and beat into butter. Gradually add powdered sugar, 1 cup at a time, and add milk as needed to make spreadable. Spread frosting onto bottom of half of cookies and place the plain cookie on top to make a sandwich. —Yields 24 sandwich cookies.

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