Lemon Snowdrop Cookies

(from Taste of the South)

Sassafras Cafe Blog writer writes:

Chef Tyler Brown from The Hermitage Hotel in Nashville, TN, shared this delectable recipe with readers of Taste of the South magazine. The cookies are used seasonally as a “turndown” cookie beside the beds of guests. They are also used in the lobby along with hot mulled cider. And when the hotel features a proper English tea, these cookies are on the menu.

The popular status this cookie has found at The Hermitage Hotel is rightfully earned. These Lemon Snowdrop Cookies are light and tender, and they are bursting with the flavor and aroma of lemon. One bite, and they simply melt into sweet goodness. Chef Tyler Brown says, “They’re just the most amazing cookies I think I’ve ever had.” I think he’s right.

My comments:

These were amazing! I got so many complements on them. The filling is very tart and the cookie has an interesting texture. Fancy and delicate.

Lemon Butter Filling:
2/3 cup sugar
1 large egg, slightly beaten
1 TBL lemon zest
3 TBL lemon juice
1 ½ TBL butter

Cookies:1 cup butter, softened
½ cup confectioners’ sugar
1 tsp lemon zest
1 tsp lemon juice
2 cups all-purpose flour
¼ tsp salt
Garnish: additional confectioners’ sugar

Combine filling ingredients in a small saucepan. Cook over medium heat, stirring constantly, for approximately 10 minutes, or until mixture begins to thicken. Set aside.
Preheat oven to 400º. Prepare baking sheets by lining them with parchment paper.
In a large mixing bowl, combine butter, sugar, lemon zest and lemon juice. Beat at medium speed with an electric mixer until thoroughly combined and creamy. Add flour and salt, and beat just until combined.
Roll dough into teaspoon-sized balls, and place on prepared sheet. Flatten balls slightly.
Bake for 6-8 minutes, or until firm. Cool the cookies completely.
Spread half of the cookies with filling and top with remaining cookies. Roll in additional confectioners’ sugar.

Recipe Source: Sassafras Cafe