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5
from 1 vote
Santa's Lemon Berry Popcorn Cookies
A simple shortbread cookie with zesty jam and a crunchy, salty piece of popcorn!
Course
baked goods, Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
45
minutes
minutes
Author
Little Rusted Ladle
Ingredients
Cookies
3
sticks
Unsalted butter
softened
1
cup
Granulated sugar
1
tsp
Pure vanilla extract
1
tbsp
Lemon zest
grated
1
tbsp
lemon juice
3 1/2
cups
All purpose flour
1/4
tsp
Salt
Strawberry Topping
Strawberry sauce
1
cup
Freeze-dried strawberries
crushed into a fine powder
1
cup
Powdered sugar
3
tbsp
Limoncello liquor
may substitute lemon juice
3
tbsp
Eggnog
may substitute milk
3
cups
Kettle corn
may substitute regular popcorn
Lemon Drizzle
1
cup
Powdered sugar
1
tbsp
Limoncello liquor
may substitute lemon juice
1
tbsp
Eggnog
may substitute milk
Fresh grated lemon zest
for garnish
Instructions
Cookies
Combine butter and sugar in a large mixing bowl. Beat on medium speed with an electric mixer until combined. Add vanilla.
In a separate bowl, sift flour and salt. With mixer on low, slowly add flour mixture to butter mixture. Mix until dough starts to stick together.
Transfer to a flour dusted surface and form into a disk. Wrap with plastic wrap, then refrigerate for 30 minutes.
Roll the dough until about 1/2 inch thick. Cut out circles and place on parchment-lined sheet pans.
Bake for 15-17 minutes until edges are slightly browned. Cool completely.
Strawberry Topping
In a small bowl combine strawberry powder, powdered sugar, limoncello and eggnog. Stir until smooth and thick.
Spread a scant teaspoon onto each cooled cookie.
Place one piece of popcorn in the middle of each cookie.
Lemon Drizzle
In a small bowl, combine powdered sugar, limoncello and eggnog. Stir until smooth.
Drizzle with a small spoon over popcorn. Grate lemon over the top and let harden. Serve, or store in a cool dry place until needed.