Thai Lemongrass Sugar Cookies

A little bit of Valentine's love, belated.

These babies are a jealous green, with a mild coconut crumb and a lemon-with-a-twist frost.

Are they really Thai?  Well.  There's a lot of ways to answer that question.

Maybe we should all just travel there and see.

I hope you got good Valentines this year.

Thai Lemongrass Sugar Cookies
Makes 24, cut thick

3 sticks butter (1 1/2 cup)
2 cups sugar
4 eggs
2 teaspoons coconut extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

For cookies:  In a medium bowl combine flour, baking powder and salt.  In a large bowl, cream together butter and sugar until smooth, about 3 minutes.  Add vanilla, then beat in eggs one at a time. Beat in dry ingredients.  Cover and chill for at least one hour.

Heat oven to 400F.  Roll out dough on floured surface to 3/4" - 1" thickness.  Using heart-shaped cookie cutter, cut out 24 heart shapes.  Place 1 inch apart on cookie sheets, bake 6-10 minutes or until lightly crisp on edges and firm in centers.

Lemongrass Frosting

2 sticks butter (1 cup)
3 1/2 cups powdered sugar
2-3 drops lemongrass essential oil (food and therapeutic grade both acceptable)

3 tablespoons milk

Food coloring as desired

Whip butter and sugar together, until combined, about 2 minutes.  Add essential oil, milk, and color if using.  Beat 1 more minute.