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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 48 |
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I found this cookie recipe a number of years ago in a Ladies Home Journal magazine, and it's been one of my favorites ever since. It's very delicate and a bit crumbly, so a bit difficult to slice, but well worth it. It melts in your mouth. Ingredients:
1 3/4 cups all-purpose flour |
1/2 teaspoon salt |
1 cup butter or 1 cup margarine, softened |
1 cup confectioners' sugar |
1 large egg |
1 cup shredded coconut |
1 teaspoon grated lemon, rind of |
2 cups confectioners' sugar |
1/4 cup fresh lemon juice |
1/3 cup shredded coconut |
Directions:
1. Preheat oven to 350.
2. Grease 9x13 baking pan.
3. Combine flour& salt in medium bowl.
4. Beat butter with confectioner's sugar in large mixing bowl until light and fluffy.
5. Beat in the egg.
6. At low speed gradually beat in flour mixture until blended.
7. Stir in coconut and lemon peel.
8. Spread in prepared pan.
9. Bake 30 minutes until deep golden brown.
10. Make glaze by stirring confectioner's sugar and lemon juice in a bowl until smooth.
11. Spread glaze over warm cookies in pan.
12. Sprinkle with coconut.
13. Cool completely& cut into 2 triangles.
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