| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1993 |
1 |
servings |
INGREDIENTS
| 2 |
|
Sticks unsalted butter; softened (1 cup) |
| 1/2 |
c |
Sugar |
| 1 1/2 |
tb |
Freshly grated lemon zest |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Lemon extract |
| 2 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1 |
c |
Sweetened flaked coconut; toasted and cooled |
|
|
Confectioners' sugar for sprinkling the |
|
|
; cookies |
INSTRUCTIONS
In a bowl with an electric mixer cream the butter with the sugar until the
mixture is light and fluffy and beat in the zest, the vanilla, and the
lemon extract. Add the flour and the salt, beat the mixture until it forms
a dough, and stir in the coconut. Chill the dough for 1 hour, or until it
is firm enough 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. Chill the
logs, wrapped in the wax paper, for at least 4 hours or 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 minutes, or
until they are pale golden, transfer them to racks, and sprinkle them
generously with some of the confectioners' sugar. Let the cookies cool and
dust them lightly with the remaining confectioners' sugar.
Makes about 64 cookies.
Gourmet May 1993
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