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.

These cookies are piled high with frosting, to look like a snowdrift. This is a very sweet frosting. So you could get away with piping on less and they will still taste great.

2014’s first (January) cookie is Lemon Marshmallow Snowdrifts by Pillsbury.

• 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.

Go here for the easy cookie recipe we used.

These Marshmallow Lemon cookies can’t be called snowdrifts since we only piped on a ring of frosting. . . . They are delicious with a cup of tea or coffee.

 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

1. Beat marshmallow creme, butter, and vanilla until mixed.
2. Add powdered sugar.
3. If this mixture is too stiff to pipe, add some milk until it is of a spreadable consistency.
4. Fill decorating bag no more than half full of the frosting.
5. Sprinkle sanding sugar on top.

Instead of a ring, you could pipe the frosting in a figure eight. These look cute and taste as great.

 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 . . .

• California Orange Cookie with Dark Chocolate Chips
• Chocolate Chip Shortbread Cookies
• Earl Grey Cookies (recipe roundup) – Tasty with Tea
• Using JELLO to Make Cookies

 

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