I found these cookies in a recent Better Homes and Gardens publication: Christmas Cookies. Let me say at the get-go that these cookies are addictively delicious! They are pseudo-homemade, but don’t let that fool you.
I thought a sweet bite of lemon sunshine would be perfect in the middle of winter baking. I was right(though it’s not really winter yet)! I love that these cookies are easy to throw together and reward you with smooth, light, lemony goodness. Seriously. The cookie part of these little goodies transpires into a soft chew so that when bitten into, the filling doesn’t squish out all over, but stays inside the “sandwich” and you get the full effect of the cookie and creamy filling together:) And let me tell you, it truly is a treat for the taste buds!
My photos don’t do them justice. There were three taste testers on hand and the consensus was a unanimous two thumbs up!
Don’t you think they picked a good name for these cookies? I think that Little Lemon Snow Bites is perfect(I could do without the “Little”). They look like they’ve been freshly dusted with snowflakes:)
Little Lemon Snow Bites
1 17.5–ounce package sugar cookie mix (I used Betty Crocker)
1/4 cup crushed lemon drops 2/3 cup lemon curd* 2/3 cup frozen whipped dessert topping, thawed 2 tablespoons powdered sugar
1. Preheat oven to 375 degrees. Line a cookie sheet with foil; set aside.
Prepare the cookie mix according to package directions. Stir in crushed lemon drops. If necessary, cover and chill dough about 1 hour or until it is easy to handle.
2. Shape dough into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet. Bake in the preheated oven for 7-9 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
3. For filling, in a small bowl, stir together lemon curd and whipped topping. Spoon 1 rounded teaspoon of the filling onto the bottom sides of half of the cookies. Top with the remaining cookies, bottom sides down. Press together lightly. Sprinkle tops of cookies with powdered sugar. Makes about 24 sandwich cookies .
To store: Place filled cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days of freeze for up to 1 month.
*A taste test was done on 3 lemon curds and they proclaimed Dickinson’s Lemon Curd the favorite: “This curd was the clear winner with its superior flavor, color, and consistency.” This is the one I used, but you could make your own if you’re so inclined.
Have fun with the Christmas cookie bloghop!
This is also linked up to Tidy Mom’s “I’m Lovin’ it Fridays.”
