1/2 cup butter, softened
3 ounces cream cheese, softened
1 1/2 cups powdered sugar, sifted
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 tablespoon milk
1 teaspoon lemon zest
1/4 teaspoon lemon extract
2 1/2 cups flour
1 cup toasted coconut
Cream butter and cream cheese in the mixer till smooth.
In a separate bowl, sift powdered sugar, baking soda and salt. Add to creamed mixer.
Add egg, milk, lemon peel and lemon extract. Mix well
Add flour and beat until well blended
Divide dough, and toll into cylinders. wrap in plastic and refrigerate for two hours
Preheat oven to 375
Slice cookie dough roll into 1/4 inch slices. Place on parchment lined baking sheets.
Bake to 9 to 12 minutes or until golden brown on the bottom.
Cool on wire racks.
I wanted more lemony taste, so I put a lemon glaze drizzle on top (1 cup of sifted powdered sugar, and a tablespoon or so of fresh lemon juice)
Make 2 dozen
These are a cakey light cookie