Once a Month Cookie – January – Lemon Marshmallow Snowdrifts
My friend Marsha had this idea to bake a new cookie each month. I liked the idea so much I invited myself to be part of her adventure.
- We didn’t use a store-bought roll of cookie dough. Instead we made a drop sugar cookie.
- This recipe made 48 instead of the 24 that come from a cookie roll.
- We used the smallest cookie dough baller to scoop out the dough. The cookies were about 2 1/2 inches after they baked.
- There is enough marshmallow frosting for this many cookies.
- This frosting is so delish, you may never use another frosting again.
- We really liked it best when some of the lemon curd peeps through the frosting.
- We didn’t put zest in the dough. This did not negatively impact the flavour – especially on the second day.
- These cookies tasted just fine after freezing.
NOTE 2.8.2014: I just made these cookies with the Pillsbury Ready to Bake Sugar Cookies that you get in the refrigerated section at the store.
- There are 24 “pillows” of dough. I cut each one in half.
- I formed these into balls.
- Roll the balls in sugar. I used red sugar on some and White Sparkling Sugar on others.
- Put on cookie sheet (2 inches apart) and bake for 10-11 minutes at 350 F.
- Each cookie is a decent size: about 1 ¾ths inches.
- You will have lemon curd and frosting left over.
- Either double the batch or use both delish items on something else.
- Or EAT from a spoon as desired.
Ingredients for the Frosting
- 7 oz jar of marshmallow creme
- 1 cup butter, softened
- 1/2 teaspoon vanilla
- 2 1/2 cups powdered sugar
- Milk to thin out frosting to pipeable consistency
- Sanding sugar
Directions for Making the Frosting
- Beat marshmallow creme, butter, and vanilla until mixed.
- Add powdered sugar.
- If this mixture is too stiff to pipe, add some milk until it is of a spreadable consistency.
- Fill decorating bag no more than half full of the frosting.
- Sprinkle sanding sugar on top.
Marsha and I are going to bake a batch for the Annual Women’s Tea. But we will make them bite-sized.
NOTE: Because of health concerns (diabetes) I decided to not concentrate on making foods that hinder my health.
Your Turn . . .
- What is the newest cookie you have baked?
- Want to bake along with us? Let us know and post your tips, questions, and photos.
Related Posts . . .
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- Chocolate Chip Shortbread Cookies
- Earl Grey Cookies (recipe roundup) – Tasty with Tea
- Using JELLO to Make Cookies