Lemon Snowdrop Cookies
Makes about 2 dozen cookies
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- Zest of 3 lemons
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons finely chopped candied lemon peel
- Confectioners’ sugar, for rolling and dusting
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or Silpats (French nonstick baking mats). In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl. Add the egg; beat on medium speed until combined. Add the lemon zest and beat until combined.
- In a medium mixing bowl, sift together the flour, baking soda and salt. Whisk in the candied lemon peel. Gradually add the flour mixture to the butter mixture and mix on low speed until just combined, about 1 to 2 minutes. Transfer the dough to a sheet of plastic wrap. Chill the dough in the plastic wrap until firm, about 30 minutes.
- Shape the dough into 1-inch balls. Drop the balls in the confectioners’ sugar. Using the sugar to keep the balls from sticking to your hands, roll the balls of dough around in the sugar. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten them with the palm of your hand. (Refrigerate the remaining dough when not in use.) Bake for about 10 to 12 minutes, until just golden brown. Remove to a wire rack to cool. When cool, dust the cookies with confectioners’ sugar.