Ingredients
- 8 tablespoons unsalted butter (room temperature)
- 1/2 cup confectioners' sugar
- 3/8 teaspoon salt
- 1/2 teaspoon grated orange zest
- 3/4 teaspoon grated lemon zest
- 1 teaspoon crushed tea leaves (Earl Grey, finely crushed)
- 2 tablespoons egg (lightly beaten, 1/2 egg)
- 1 1/4 cup all-purpose flour
- 2/3 cup pecan nuts (toasted and finely chopped)
- 3/4 cup sweetened coconut flakes (divided)
How to Make
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Step 1: In a large mixing bowl, using an electric mixer (or in a stand mixer with paddle attachment), beat butter, sugar and salt on medium speed for 2 minutes, or until light and creamy.
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Step 2: Add orange and lemon zests, tea leaves, and egg; beat until well blended.
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Step 3: Add flour and stir until mixed. Stir in pecans and 1/2 cup coconut.
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Step 4: Divide dough in half and roll each half into a log about 2 inches in diameter. Roll each log in remaining coconut. Wrap in plastic wrap and chill for 3 hours.
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Step 5: Preheat oven to 350F.
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Step 6: Cut each log into 1/4 inch thick slices and arrange inch apart on baking sheets. Bake 1 sheet at a time for 11 minutes, or until lightly browned around edges.
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Step 7: Let cool on baking sheets for 2 minutes and then transfer to a wire rack to cool and crisp.
We hope you enjoy this recipe!
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