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Marshmallow-Lemon Snowdrifts

7 Ratings

7 Comments

Prep 20 min
Total 55 min
Ingredients 9
Servings 24

A dollop of lemon curd is hidden under a fluffy marshmallow frosting. MORE+ LESS-

By Pillsbury Kitchens

December 16, 2013

Ingredients

roll Pillsbury™ refrigerated sugar cookies

1/3

cup all-purpose flour

teaspoon grated lemon peel

1/3

cup coarse sugar

jar (7 oz) marshmallow creme (1 1/2 cups)

cup butter, softened

1/2

teaspoon vanilla

2 1/2

cups powdered sugar

1/2

cup plus 2 teaspoons lemon curd

Steps

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1

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended. Shape dough into 24 (1 1/4-inch) balls. Roll balls in coarse sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
2

Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 5 minutes.
3

To make frosting, in large bowl, beat marshmallow creme, butter and vanilla with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Place frosting in decorating bag fitted with tip.
4

Place a dollop of lemon curd in center of each cookie. Pipe frosting around and on top of lemon curd.

Expert Tips

Mix up the flavor of these snowdrifts by swapping the lemon curd with raspberry preserves. Omit the lemon peel from the dough.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie

Calories: 260
Calories from Fat: 100

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 6g 31% Trans Fat 1 1/2g
Cholesterol: 25mg; 9%
Sodium: 140mg; 6%
Potassium: 10mg; 0%
Total Carbohydrate: 38g; 13%
Dietary Fiber 0g 0% Sugars 23g
Protein: 1g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;