Lemon Coconut Pixies
1/4 cup (1/2 stick) butter or margarine, softened
1 cup granulated sugar
1 1/2 teaspoons freshly grated lemon peel
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sweetened coconut flakes
Heat oven to 300 degrees F.
Beat butter, sugar, eggs and lemon peel in large bowl until well blended.
Stir together flour, baking powder and salt; gradually add to lemon mixture, beating until blended. Stir in coconut.
Cover; refrigerate dough about 1 hour or until firm enough to handle.
Shape dough into 1-inch balls; roll in confectioners' sugar. Place 2 inches apart on ungreased cookie sheet.
Bake for 15-18 minutes or until edges are set.
Immediately remove from cookie sheet to wire rack. Cool completely.
Store in tightly covered container in cool, dry place.
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