The random number generator brought me back to the Cooky Primer with the Lemon Snowdrops on p. 27. These are sandwich cookies with delicate powdered-sugar cookies held together with a tart lemon curd.

The cookies in this recipe felt very similar to Russian Teacakes (p. 25 in the book, which I haven’t gotten to in this bake-through, but is a standard Christmas cookie in my family). The cookies are made from a delicate powered sugar dough that is chilled after it is mixed up.

Then they are rolled into small balls. This can be difficult with the dough, but if you just keep pressing it together, eventually they’ll hold. Then the balls are pressed just a little to make a flat bottom (otherwise it would be hard to fill them later). And baked until set.

While they cool, I made up the lemon curd (which always takes way longer than I expect).

Once the curd has cooled, it is used to sandwich together two cookies. The sandwich is finally rolled in powdered sugar.

These have a very similar texture to Russian Teacakes, which almost melt in your mouth, but with the addition of tart and sweet lemon curd. They can be a bit fiddly to make — the dough is very crumbly, the curd takes a while to make, and you have to take care that the cookies are very similar in shape, or they’ll be hard to fill — but worth the effort.

Bottom line: These are fall-apart-in-your-mouth delicate cookies filled with a tart and sweet lemon filling. It was hard to eat just one, and I will definitely make these again.