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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 9 |
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We had these cookies at our wedding reception, where they brought smiles and compliments. They've become one of our anniversary dinner trademarks. Ingredients:
7 tablespoons butter, softened |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1 egg white, beaten |
1/2 cup flaked coconut |
filling: |
1/3 cup sugar |
4-1/2 teaspoons cornstarch |
3/4 cup water |
1 egg yolk, beaten |
3 tablespoons butter, softened |
2 tablespoons lemon juice |
Directions:
1. In a small bowl, cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-in. doughnut cutter so the center is cut out of each cookie.
2. Place 1 in. apart on lightly greased baking sheets. Brush egg white over cookies with cutout centers; sprinkle with coconut. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.
3. For filling, in a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon juice. Cool to room temperature without stirring.
4. Spread a teaspoonful of filling on the bottom of each solid cookie; place coconut topped cookie over lemon filling. Store in the refrigerator. Yield: 1-1/2 dozen.
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