The glory days of the corner penny-candy store may have faded from memory, but the lemon drop candy, with its distinctive tart yet sweet flavor, continues to remain a favorite among adults and children. This cookie, inspired by the lemon drop candy, is simple to prepare and uses candied lemon peel to recreate that unique flavor.
While you can find candied lemon peel available commercially in some supermarkets and gourmet food stores, you can make a batch of it at home. Simply simmer blanched lemon peel in a sugar syrup (equal parts of sugar to water) for about 20 to 25 minutes. Remove the lemon peel from the heat and let it sit in the sugar syrup for at least eight hours or overnight. Dry the lemon peel on a wire rack and, once dried, roll in granulated sugar. Candied lemon peel should be stored tightly covered in an airtight container to prevent it from losing its flavor.
RECIPE
Lemon Snowdrop Cookies
Makes about 2 dozen cookies
Ingredients:
- 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
Directions:
- 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.
SOURCES
Candied Lemon Peel
Dean & DeLuca
560 Broadway
New York, NY 10012
212-226-6800
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