INGREDIENTS2½ cups our
½ tsp. baking powder
¾ tsp. salt
2 sticks plus 5 tbsp. (10.5 oz.)unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 tsp. coconut extract
½ tsp. pure vanilla extract
2 2/3 cups confectioners’ sugar
4 tbsp. half-and-half
1 tsp. fresh lemon juice plus 2 tsp. lemon zest
White sparkling sugar, for decorating
1 cup shredded sweetened coconut
BAKE: 20 minutes
DIRECTIONS
1. In a medium bowl, sift together the flour, baking
powder and ¼ 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 the 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, ½ 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 2½-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
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