Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1            cup  all-purpose flour
    1/4      teaspoon  baking soda
    1/4      teaspoon  ground cinnamon
    1/8      teaspoon  ground aniseeds
    1/3      cup  butter -- softened
    1/4      cup  + 2 tablespoons granulated sugar
 1           large  egg + 1 large egg yolk -- lightly beaten
 1            teaspoon  finely grated lemon zest
 1            teaspoon  finely grated orange zest
 2            tablespoons  heavy cream
 1         tablespoon  shredded coconut

Method
Preheat the oven to 350 degrees F.  Set out a cookie sheet.  Sift the flour, baking soda, cinnamon, and aniseeds into a medium bowl.  Beat the butter and 1/4 cup sugar in a large bowl with an electric mixer at high speed until creamy.  Add the egg yolk, beating until just blended.  Beat in the lemon and orange zests, cream, and coconut.  Mix in the dry ingredients to form a
smooth dough. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.  Roll out the dough on a lightly floured surface to a thickness of 1/4 inch.  Use a 2 1/2-inch cookie cutter to cut out the cookies.  Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.  Use a spatula to transfer the cookies to the cookie sheet, placing them 1 inch apart.  Brush the cookies with the beaten
egg and sprinkle with the remaining 2 tablespoons sugar.  Bake for 10-12 minutes, or until just golden at the edges.  Transfer to racks to cool.

Makes 16 cookies
Prep:  40 minutes + 30 minutes to chill

Exported from Master cook
Recipe By  :Reader's Digest
Source: "2004 McRae Books Srl"