Lemon Snowdrop Cookies with Pecans
These melt-in-your-mouth Lemon Snowdrop Cookies are studded with pecans and coated in powdered sugar for a delicate, festive finish. Perfect for gifting or adding to a holiday cookie tray.
48
cookies
Ingredients
- 1¼ cups (125 g) pecans
- 2 cups (240 g) unbleached all-purpose flour
- ¼ teaspoon table or sea salt
- 1 cup (227 g) unsalted butter
- 2 tablespoons powdered sugar, for the dough
- 1 tablespoon cold water
- 2 teaspoons vanilla extract
- 1 teaspoon lemon oil - or 1 teaspoon grated lemon peel for milder lemon flavor
- 2 cups (240 g) powdered sugar, as needed for coating
Instructions
- Prepare the Nuts: Using a food processor with a metal blade, finely chop 1¼ cups pecans (lightly toasted). (Or chop with a knife.)Add 2 cups unbleached all-purpose flour and ¼ teaspoon table or sea salt to pecans and pulse a few times until combined.
- Make the Dough: In a separate large bowl, add 1 cup unsalted butter (room temperature) to a large bowl and beat with a mixer on medium-low until light and creamy.Reduce mixer speed to low and add 2 tablespoons powdered sugar, for the dough, 1 tablespoon cold water, 2 teaspoons vanilla extract, and 1 teaspoon lemon oil.Add chopped pecan-flour mixture to butter mixture in 3 portions, mixing just until combined. Don't overwork.
- Chill the Dough: Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Shape the cookies: Preheat the oven to 325°F (163°C). Divide the dough into 48 approximately 1-inch balls and arrange them on parchment-lined baking sheets. Leave them round or flatten them slightly.
- Bake: Bake for 20–25 minutes or until the bottoms are lightly browned. Allow the cookies to rest on the baking sheet for 2–3 minutes.
- Apply the first coating: Place the warm cookies upside down on a wire rack set over waxed paper or parchment. Sift 2 cups (240 g) powdered sugar, as needed, over the bottoms. Turn the cookies right side up and coat the tops.
- Apply the final coating: Once completely cool, sift more powdered sugar over the tops. Press the bottoms into the sugar collected beneath the rack.
Notes
Storage: Store the cookies in an airtight container with waxed paper or parchment between the layers.
Freezing: Double-wrap and freeze for up to one month. Add a fresh dusting of powdered sugar after thawing, if needed.
Nutritional Information
Serving: 2cookies | Calories: 78kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 13mg | Potassium: 9mg | Fiber: 1g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg