POLVORONES SEVILLANOS (MEXICAN COOKIES)

Steps:

• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally.
• Beat in eggs, vanilla paste, and coconut extract until combined.
• Beat in as much of the flour as you can with the mixer, using a wooden spoon, stir in any remaining flour.
• Stir in the 1 cup coconut, candied pineapple, and the citrus peels.
• Divide dough into thirds and shape each portion of dough into a 12-inch-long roll.
• Wrap rolls in plastic wrap or waxed paper and chill for 4 hours or until firm enough to slice.
• Preheat oven to 350 degrees F.
• Cut rolls into 1/2-inch-thick-slices.
• Place slices 1 inch apart on an ungreased cookie sheet, bake in the preheated oven for 9 to 10 minutes or just until centers are set.
• Transfer cookies to a wire rack; let cool.
• Drizzle tops of cookies with Lemon Glaze and sprinkle with additional toasted coconut.
• Let stand until glaze is set. Makes about 60 cookies.
• LEMON GLAZE:.
• In a medium bowl, stir together powdered sugar and enough lemon juice to make an icing of drizzling consistency.
• STORAGE:.
• Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.