Baking for Christmas is one of the things that I really look forward to doing in December. I make about a dozen different treats for this time of year; over half of them are cookies while the rest are candies. Fortunately, we spend the holidays with both mine & Eric’s extended families, so I don’t have to eat all of that sweet goodness myself. And I can bake to my heart’s content.

Most of my standard Christmas cookies have made an appearance here in the past. (Almond Sugar Cookies, 3 versions of Oatmeal Cookies, Dark Chocolate and Orange Butter Cookies, Cherry & Chocolate Shortbread Cookies and Cherry Bomb Cookies.) I make so many different varieties because I cannot pick just one or two favorites out of the bunch. I love them all!

This year’s Christmas cookie recipe is favored by many in our family. It has no chocolate in it, but it is full of lemony goodness. It requires more work than the rest of my Christmas cookie repertoire, but it is well worth it.

Lemon Snowdrop Cookies (adapted from tasteofhome.com)

Ingredients:

Lemon Curd Filling

• 1 egg, lightly beaten
• 2/3 cup granulated sugar
• 3 tablespoons lemon juice
• grated peel of 1 lemon
• 4 1/2 teaspoons butter, softened

Cookies

• 1 cup butter, softened
• 1/2 cup powdered sugar + additional
• 1 teaspoon lemon extract
• 2 cups flour
• 1/4 teaspoon salt

Directions:

Make the Lemon Curd: 

Place 2″ of water in the bottom of a double boiler. The water should not be in contact with the bottom of the top half of the double boiler. Combine the egg, granulated sugar, lemon juice, peel, and butter in the top half of the double boiler.

Stirring constantly, cook the curd over medium heat until it is thick, about 10 – 15 minutes or 170º F. Allow the filling to cool to room temperature. Set the curd aside. (Purchased lemon curd may also be used.)

Make the Cookies:

Meanwhile, in a mixing bowl, cream together the butter and powdered sugar. Add in the lemon extract. Sift together the flour and salt. Add these to the creamed mixture and mix well.

Roll level teaspoonfuls of the dough into balls. Place them 1” apart on ungreased cookie sheets. Flatten the balls with the flat bottom of a glass dipped in powdered sugar (to prevent sticking) to about 1/4 inch thickness.

Bake the cookies at 350˚ F for 8-10 minutes, until they are slightly brown on the bottom.

Assemble the Cookies:

Spread some lemon curd filling on half of the cookies and top each with another cookie.

Roll the edges of the cookies in powdered sugar.

Store the cookies in an air tight container.

Christmas is coming!  ~Linda

Lemon Snowdrop Cookies (adapted from tasteofhome.com)

Ingredients:

Lemon Curd Filling

• 1 egg, lightly beaten
• 2/3 cup granulated sugar
• 3 tablespoons lemon juice
• grated peel of 1 lemon
• 4 1/2 teaspoons butter, softened

Cookies

• 1 cup butter, softened
• 1/2 cup powdered sugar + additional
• 1 teaspoon lemon extract
• 2 cups flour
• 1/4 teaspoon salt

Directions:

Make the Lemon Curd: 

Place 2″ of water in the bottom of a double boiler. The water should not be in contact with the bottom of the top half of the double boiler. Combine the egg, granulated sugar, lemon juice, peel, and butter in the top half of the double boiler.

Stirring constantly, cook the curd over medium heat until it is thick, about 10 – 15 minutes or 170º F. Allow the filling to cool to room temperature. Set the curd aside. (Purchased lemon curd may also be used.)

Make the Cookies:

Meanwhile, in a mixing bowl, cream together the butter and powdered sugar. Add in the lemon extract. Sift together the flour and salt. Add these to the creamed mixture and mix well.

Roll level teaspoonfuls of the dough into balls. Place them 1” apart on ungreased cookie sheets. Flatten the balls with the flat bottom of a glass dipped in powdered sugar (to prevent sticking) to about 1/4 inch thickness.

Bake the cookies at 350˚ F for 8-10 minutes, until they are slightly brown on the bottom.

Assemble the Cookies:

Spread some lemon curd filling on half of the cookies and top each with another cookie. Roll the edges of the cookies in powdered sugar. Store the cookies in an air tight container.