1 cup powdered sugar
1 cup Imperial margarine (softened)
¼ teaspoon Pure Lemon Extract
¼ teaspoon Coconut Extract
2 cups all purpose flour
¼ teaspoon salt
Dickinson's Lemon Curd
Heat the oven to 350. In a large bowl, beat powdered sugar and margarine until light and fluffy. Add extracts and egg, blend well. Lightly spoon flour into measuring cup, level off. Stir in flour and salt and mix well. I sifted both my powdered sugar and flour. Refrigerate dough for a few minutes. Dough should be able to be rolled into a very small ball.
Roll dough into small balls and place on a cookie sheet that has been lined with parchment paper. Press down into the center of each ball to make a small well. Using a spoon, add a small amount of the Lemon Curd into each well. Press flaked coconut into the lemon curd. Bake for about 15 – 20 minutes or until the edges of the cookies are brown.
Remove the parchment paper from the cookie sheet to prevent your cookies from burning as they will continue to cook on the hot cookie sheet. Make sure you remove carefully as the lemon curd is extremely hot. Let cool completely and enjoy.