Coconut Snowflakes

By cpauze

Ingredients

• 2 1/2 cups flour
• 1/2 tsp baking powder
• 3/4 tsp salt
• 2 sticks + 5 tbsp unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• 1 tsp coconut extract
• 1/2 tsp pure vanilla extract
• 2 2/3 cups confectioners' sugar
• 4 tsp half and half
• 1 tsp fresh lemon juice plus 2 tsp lemon zest
• white sparkling sugar, for decorating
• 1 cup shredded sweetened coconut

Details

Servings 24
Preparation time 60mins
Cooking time 80mins

Preparation

Step 1

1. In a medium bow, sift together the flour, baking powder, and 1/4 tsp salt

2. Using an electric mixer, cream 11 tbsp. butter and the granulated sugar on medium-low speed until fluffy, 3 minutes. Beat in the eggs and the extracts, scraping the bowl, for 2 minutes. Mix in the flour mixture in 2 batches on low speed.

3. Divide the dough between 2 pieces of plastic wrap. Using he wrap to help, shape the dough into 2 disks and seal. Chill for 2 hours.

4. Meanwhile, using the mixer, beat the remaining 10 tbsp. butter, 1/2 tsp. salt, the confectioners' sugar, half and half, lemon juice and lemon zest on low speed until smooth. Beat on high speed until fluffy, about 2 minutes. Chill the filling.

5. Position racks in the upper and lower thirds of the oven; preheat to 375˚. Line 4 cookie sheets with parchment. Working with 1 dough disk at a time, roll out on a floured surface to 1/8 inch, rotating the dough as needed. Using a 2 1/2 inch cutter, cut out cookies. Divide the cookies among the pans, chilling the pans as you work.

6. Sprinkle the cookies with the sparkling sugar. Bake 2 pans at a time, switching them halfway through cooking, until the edges brown, about 8 minutes. Transfer the cookies to a rack; let cool.

7. Spread the bottom of 1 cookie with 1 tsp of the filling. Sandwich with another cookie. Use your fingers to scoop and press the coconut onto the filling. Chill for another 30 minutes.