Lemon And Coconut Hearts
- 12 tbsp (1 1/2 sticks) butter, at room temperature
- 1/3 cup sugar
- 1 tsp coconut extract
- 1 1/2 cups flour, sifted
- 1/4 cup rice flour, sifted
- 1/4 cup flaked coconut
- 2 tsp grated lemon peel
- None None Powdered sugar, to dust
- Preheat the oven to 400u0b0F. Line 2 baking pans with parchment paper.
- Beat butter, sugar and coconut extract in a large bowl with an electric mixer until pale and creamy. Stir in remaining ingredients. Turn out onto a floured surface and knead gently until smooth.
- Roll dough between 2 sheets of parchment paper to 1/8 inch thickness. Refrigerate for 5 mins. Using a 2 1/2 inch heart-shaped cookie cutter, cut out 46 hearts and place on prepared pans.
- Bake for 10 mins. Cool in pans 2 mins. Remove from pans; cool completely on wire rack. Dust with powdered sugar.
butter, sugar, coconut, flour, rice flour, flaked coconut, lemon peel, powdered sugar
Taken from recipes-plus.com/api/v2.0/recipes/27742 (may not work)