Coconut Circles with Lemon Butter Filling

• ¾ cup butter or margarine
• ½ cup sugar
• 1 egg yolk
• 2 cup sifted cake flour
• ½ tsp. vanilla
• 1½ cup flaked coconut

Cream butter until soft, add sugar gradually; cream together until light and fluffy. Add egg yolk; beat well. Add flour, a small amount at a time mixing thoroughly after each addition. Add vanilla and coconut. Mix well. Chill several hours. Roll out 1/8″ thick on lightly floured board cut with round cookie cutter, 1½” in diameter. Bake on ungreased baking sheet (400 degrees) 8 to 10 minutes or until edges are lightly browned. Cool, spread half the cookies with lemon butter filling. Top each with second cookie; press down lightly. Makes about three dozen filled cookies.

Lemon Butter Filling

• ¼ cup butter or margarine
• ½ tsp. grated lemon or orange peel
• 1¾ cup sifted confectioners’ sugar
• 4 tsp. lemon juice
• Dash of salt
• ¾ tsp. vanilla

Cream together butter and lemon peel. Add part of confectioners’ sugar gradually, blending after each addition. Then add remaining sugar, alternately with lemon juice, until of right consistency to spread. Add salt and vanilla; blend.