Coconut Tea Cakes
|Butter||8 Ounce, softened (2 Sticks)|
|Powdered sugar||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Finely ground almonds||1⁄2 Cup (8 tbs)|
|Grated lemon zest||1 Tablespoon|
|Flaked coconut||1⁄4 Cup (4 tbs), toasted|
1. Preheat oven to 375°F. In a medium bowl, beat butter and 1/2 cup powdered sugar with an electric mixer on medium speed until light and fluffy. Beat in almond extract and vanilla.
2. Add cake flour, salt, almonds, and lemon zest and mix until blended. Stir in coconut.
3. Shape dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets. Bake 8 to 9 minutes, or until edges just begin to turn golden brown. Remove to a wire rack to cool slightly, about 10 minutes. Roll in remaining 1/2 cup powdered sugar. Let cool completely.