Lemon Coconut Crisps

1/2 cup butter, softened
1/3 cup vegetable shortening
3/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/2 tbsp grated lemon zest
2 cups pastry flour
1/2 tsp salt
1 tsp cream of tartar
1/2 tsp baking soda
1/2 cup fine-shred sweetened coconut

Preheat the oven to 350 F. Line two 18 x 12-inch baking sheets with parchment paper.

Using an electric mixer or wooden spoon, cream the butter, shortening and sugar until light. Beat in the egg along with the vanilla and lemon zest. Combine the flour, salt, cream of tartar, baking soda and coconut in a separate bowl. Add to the butter mixture and beat thoroughly. Using a 1 1/4-inch (3 cm) ice cream scoop or tablespoon, drop the cookie dough on the prepared sheets. Press flat using wide spatula lightly dusted with flour to prevent sticking.

Bake for 14 to 18 minutes, or until golden and slightly brown on the edges. Cool for at least 2 minutes on the pans before removing to a rack to cool completely. Store in a tightly closed container for up to a week. Makes 2 dozen 2-inch cookies.

Source: Wanda's Pie in the Sky, 2002