From our Recipe Club

Carolyn's Crispy Coconut Cookies

In a medium sized bowl (unless you double the recipe) mix together well:

1 cup butter, softened
1 cup confectioner's sugar, sifted
2½ cups flour, sifted
¼ teaspoon salt
1 teaspoon vanilla and/or almond extract
½ cup sweetened flaked coconut

Directions

1. In a medium sized bowl (unless you double the recipe) mix together well, the above ingredients.
2. Shape into long log, about 1½ " to 2" in diameter.
3. Wrap in plastic wrap, chill until firm.
4. Slice thinly (about 1/8” thick)
5. Bake at 400-425° for 8-10 minutes (I like mine really crispy and will bake them longer).
6. As soon as you remove cookies from oven, sprinkle them with Lemon Wow!

Lemon Wow

Add 1 packet True Lemon® to 1 tablespoon sugar (or sugar substitute)

Variations 

1. If you want the tangy Lemon Wow on the edges of the cookies, make a bigger batch and roll the dough in it before cutting. You can adjust the tanginess by adding more or less True Lemon®.
   
2. For chocolate lovers, add 2 tablespoons cocoa to the cookie dough. These cookies are good without coconut, and they are good with dried cranberries added to the dough, with or without the coconut. 

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