SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon Drop Sandwiches

Yield: about 36 sandwich cookies
Prep 45 mins Bake 200°F1 hr 30 mins
Lemon Drop Sandwiches
Ingredients
  • 3  egg whites
  • 1/2  teaspoon  vanilla
  • 1/4  teaspoon  cream of tartar
  • 1/8  teaspoon  salt
  • 3/4  cup  sugar
  • 1  teaspoon  finely shredded lemon peel
  •  Lemon Frosting
Directions

1. Preheat oven to 200 degrees F. Line cookie sheets with parchment paper; set aside. In a large bowl, combine egg whites, vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently stir in lemon peel.

2. Transfer meringue mixture to a decorating bag fitted with a 1/2-inch round tip. Pipe 1-1/2-inch meringues 1 inch apart onto prepared cookie sheets.

3. Bake in the preheated oven for 1-1/2 to 1-3/4 hours or until meringues appear dry and are firm when lightly touched. Do not open the oven during baking time. Transfer cookies to a wire rack; let cool.

4. Just before serving, spread about 1 teaspoon Lemon Frosting on the bottoms of half of the cookies. Top with remaining cookies, flat sides down. Filled meringues can sit at room temperature for 2 hours before serving. Makes about 36 sandwich cookies.

From the Test Kitchen
  • Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 1 month.
Lemon Frosting
Ingredients
  • 1/3  cup  butter, softened
  • 2  teaspoons  finely shredded lemon peel
  • 2  cups  powdered sugar
  • 1  tablespoon  lemon juice
Directions

1. In a medium bowl, combine butter and lemon peel. Beat with an electric mixer on medium to high speed until fluffy. Gradually add powdered sugar, beating until blended. Add lemon juice, 1 teaspoon at a time, until frosting reaches desired consistency. Makes about 1 cup.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe