1 3/4 c All-purpose flour
1/2 ts Salt
1 c Butter or margarine; softene
1 c Confectioner’s sugar
1 lg Egg
1 c Coconut flakes
1 tb Lemon peel; grated
Lemon glaze: 2 c Confectioner’s sugar; sifted
1/4 c Fresh lemon juice
1/3 c Coconut flakes
Recipe by: Ladies Home Journal 1. Preheat oven to 350 degrees. Grease 13×9-inch baking pan.
2. Combine flour and salt in medium bowl. Beat butter with
confectioners’ sugar in large mixer bowl until light and fluffy. Beat in egg. At low speed, gradually beat in flour mixture until blended. Stir in coconut and lemon peel. Spread in prepared pan. Bake 30 to 35 minutes until deep, golden brown. 3. Make lemon glaze: Immediately stir confectioners’ sugar and lemon
juice in medium bowl until smooth. 4. Spread glaze over warm cookies. Sprinkle with coconut. Cool completely. Cut into 2-inch triangles. Makes 4 dozen. Per cookie: 90 calories, 5 grams fat, 69 mg sodium and 15 mg cholesterol. Source: Ladies’ Home Journal Magazine June, 1994 —–