Coconut and Lemon Creme Filled Cookies

                                              Coconut and Lemon Creme Cookies


Ingredients:

Wafers:

1/2 C. Butter
1 C. Granulated sugar
1 Egg
1 tsp. Vanilla
1 1/2 C. All purpose flour
1 1/2 tsp. Baking Powder

Icing:

1/2 C. Cream cheese, softened
Zest and juice of 1 lemon
3/4 C. Medium shredded coconut
3 C. Icing sugar


Directions: 

1.  Preheat oven to 375 degrees Fahrenheit
2.  Lightly grease a large baking sheet and set aside
3.  In a large mixing bowl combine butter and sugar together.  With a pastry blender cut butter into small chunks and blend well with the sugar to make a fine paste
4.  Add egg and vanilla to the mixture and stir well to cream together
5.  Stir in the flour and baking powder  to make a soft dough that can be kneaded with your hands and form into a smooth ball
6.  Refrigerate dough for a half hour and then on a lightly floured surface roll out the dough to a 1/2 inch thickness and cut with a small round lid measuring approximately 2 1/4 inches in diameter.
7.  Place rounds on greased cookie sheet and bake in preheated oven for 10 minutes until lightly browned on top
8.  Remove from oven and allow to cool for 5 minutes before removing from  pan
9.  Gently use a butter knife to remove cookies from pan by sliding underneath and loosening cookie from bottom of pan
10.  Place on a wire rack to cool completely before icing
11.  In a large bowl combine cream cheese and lemon juice and zest together. Mix in icing sugar and coconut to make a smooth icing of spreading consistency
12.  On the smooth underside of each wafer place a small amount of icing and spread it with a butter knife to form a nice smooth layer
13.  Place another wafer with the underside facing the icing and put wafers together.
14.  Store completed wafers in the refrigerator to allow the icing to set and become firm.