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Ingredients
- 2 stk unsalted butter, softened (1 c.)
- 1/2 c. Sugar
- 1 1/2 Tbsp. Freshly grated lemon zest
- 1 tsp Vanilla
- 1/2 tsp Lemon extract
- 2 c. All-purpose flour
- 1/4 tsp Salt
- 1 c. Sweetened flaked coconut, toasted and cooled Confectioners' sugar for sprinkling the cookies
Directions
- In a bowl with an electric mixer cream the butter with the sugar till the mix is light and fluffy and beat in the zest, the vanilla, and the lemon extract. Add in the flour and the salt, beat the mix till it forms a dough, and stir in the coconut. Refrigeratethe dough for 1 hour, or possibly till it is hard sufficient to handle. Halve the dough and on a sheet of wax paper form each half into an 8-inch log, using the wax paper as a guide. Refrigeratethe logs, wrapped in the wax paper, for at least 4 hrs or possibly overnight.
- Preheat the oven to 300F. Cut the logs into 1/4-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly butter baking sheets. Bake the cookies in the middle of the oven for 25 to 30 min, or possibly till they are pale golden brown, transfer them to racks, and sprinkle them generously with some of the confectioners' sugar. Let the cookies cold and dust them lightly with the remaining confectioners' sugar.
- Makes about 64 cookies.
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