Lemon, Coconut & Almond Cookies Recipe
A perfect blend of flavors will make this cookie a favorite for your cookie tray for any occasion.
- ½ cup butter, softened
- 1 large egg
- ½ cup sweetened coconut flakes
- ¼ cup sliced almonds
- Preheat oven to 350°F. In large bowl combine Sunny Lemon Pound Cake & Icing Mix packet 1, butter and egg; stir well to combine.
- Roll dough into 22-24 generous 1-inch balls; place on greased baking sheet 2 inches apart, flatten slightly. Bake 13-15 minutes until lightly browned. Cool completely.
- In small bowl combine Sunny Lemon Pound Cake & Icing Mix packet 2 and 1 tablespoon water, adding more water if needed; whisk until smooth. Top center of each cookie with icing, top with coconut and almonds; pressing in gently.
Makes 22-24 cookies.