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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Lemon and coconut add a new twist to the traditional wedding cookie. Don't be shy when rolling these in powdered sugar—the more powdered sugar, the bigger the snowball! Ingredients:
1 cup unsalted butter, softened |
1/2 cup powdered sugar |
1 teaspoon coconut extract |
1 teaspoon vanilla extract |
2 1/4 cups all-purpose flour |
1 1/2 tablespoons grated lemon rind |
1/2 teaspoon salt |
1 cup sweetened flaked coconut, lightly toasted |
1 1/2 cups powdered sugar |
Directions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup powdered sugar and extracts, beating well. Add flour, lemon rind, and salt, beating until combined. Stir in coconut. Cover and chill dough 30 minutes.
2. Shape dough into generous 1 balls; place 1 apart on parchment paper-lined baking sheets. Bake at 350° for 15 to 20 minutes or until golden on bottom, but pale on top. Transfer cookies to wire racks to cool 5 minutes.
3. Place 1 1/2 cups powdered sugar in a bowl, and roll warm cookies in powdered sugar, coating well. Cool cookies completely on wire racks. Roll cooled cookies in powdered sugar again, coating well.
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