LEMON AND COCONUT CREAM CHEESE COOKIES


113 grams butter
85 grams cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 egg
2 tablespoons cream
1 1/2 cups plain flour
1/4 cup coconut
1/2 teaspoon baking powder

lemon curd to fill

preheat oven to 190 c.  line baking tray/s with baking paper.


using an electric mixer, beat the butter, cream cheese, sugar
and vanilla.

add the egg and cream

stir in the flour, baking powder and coconut.

refrigerate for 1/2 hour.

roll heaped teaspoonfuls into balls and place on trays.

make an indent into the centre of each.  I use a melon baller
but a  finger or spoon is fine.

cook for 10 - 12 minutes until just browning.  remove from
oven and TURN OVEN OFF.

quickly push the indents into each cookie again. fill each
indent with lemon curd and place back into the oven for 5
minutes.(this just makes the curd set without running all
over the biscuit)

remove and cool on trays.

lightly dust with icing sugar to serve.