Coconut Lemon Crisps

By á-5981

Ingredients

• FILLING:
• 7 T butter
• 1/4 c sugar
• 1/2 t vanilla extract
• 1 c flour
• 1 egg white beaten
• 1/2 c flaked coconut
• 1/3 c sugar
• 4-1/2 t cornstarch
• 3/4 c water
• 1 egg yolk beaten
• 3 T butter softened
• 2 T lemon juice

Preparation

Step 1

In small bowl, cream butter, sugar, and vanilla till light and fluffy. Gradually add flour and mix well. On a lightly floured surface. roll out half of the dough to 1/8 inch thickness. Cut with a 2 inch floured round cookie cutter. Repeat with remaining dough, only using a 2 inch floured round doughnut cutter so the center is cut out of each cookie.
Place 1 inch apart on lightly greased baking sheet. Brush egg white over cookies with cutout centers; sprinkle with coconut. Bake at 350 degrees for 8-10 minutes. Remove to wire racks.
For filling, in large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; gently stir in butter and lemon juice. Cool to room temperature without stirring.
Spread a teaspoonful of filling on the bottom of each solid cookie; place coconut topped cookie over lemon filling. Store in refrigerator.