Hawaiian Tea Cookies¶

Lynn Bryant

• 1 ¾ cups flour
• ¾ teaspoon salt
• ½ teaspoon baking soda
• ½ cup (1 stick) butter, softened
• 1 cup sugar
• 1 egg
• 1 tablespoon lemon juice
• 2 teaspoons vanilla
• 1 cup shredded coconut (sweetened)

In a medium bowl combine flour, salt, and baking soda; set aside. In a large bowl cream butter and sugar until light and fluffy. Beat in egg, lemon juice, and vanilla until well mixed. Stir in flour mixture, then coconut until blended.

Shape dough into two 2 inch diameter rolls. If desired, roll outside of dough in colored sprinkles for decoration. Wrap tightly in plastic wrap; chill 4 hour or until firm.

Preheat oven to 375°F. With a sharp, thin knife, sligh dough into ¼ inch thick rounds. Place 1 inch apart on lightly greased baking sheet or parchment. Bake for 10 to 12 minutes.