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Lemon Coconut Sugar Cookies LYNNE FEIFER

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These cookies are easy and delightful!

ingredients
LEMON COCONUT SUGAR COOKIES
3/4 cup sweetened shredded coconut
1 3/4 cups sifted all-purpose flour (plus 2 tablespoons)
1 teaspoon lemon (zested)
3/4 teaspoon baking powder
1/2 teaspoon Kosher salt
1/2 cup unsalted butter (room temperature)
3/4 cup granulated sugar
1 egg
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
LEMON CREAM CHEESE FROSTING :
4 ounces cream cheese (room temperature)
2 cups confectioners’ sugar
1 tablespoon fresh lemon juice
1 tablespoon milk
1 teaspoon fresh lemon zest (plus additional for decorating)

directions
In a blender or food processor, add the coconut and pulse until finely chopped.
In a large bowl, whisk together the flour, shredded coconut, lemon zest, baking powder and salt.
In a stand mixer fitted with the paddle attachment, mix the butter and sugar together until light and fluffy, about 5 minutes. Add the egg and beat until well incorporated. Add the lemon juice and vanilla.
Gradually add the dry ingredients and mix until just blended. Wrap dough on plastic wrap and flatten into a rectangle. Refrigerate for one hour.
Preheat oven to 375ºF.
On a well-floured surface, rollout 1/2 of the dough to 1/4-inch thick while refrigerating the remaining half. Using a 3-inch round cookie cutter, cut out the cookies and place onto a baking sheet. Bake for 10 – 12 minutes until edges are lightly golden.
Allow to cool on baking sheet for 5 minutes before transferring to a wire rack. Cool completely before frosting.
For the Lemon Cream Cheese Frosting: In a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Gradually add the confectioners’ sugar and one teaspoon of lemon zest. Add the lemon juice and mix well. Add the tablespoon of milk and beat until smooth.
Frost the cookies, and top with additional lemon zest. Allow frosting to set.
Tip: Store the cookies in an airtight container at room temperature for up to 5 days.

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