Entertaining: Wedding China Redo

Lemon-Thyme Sorbet with Lemon-Coconut Cookies
This dessert is both crisp and cool. The lemon in the shortbread-style cookies complements the lemony herb-flavored sorbet.

Lemon-Thyme Sorbet:

• 3 cups water
• 1 cup sugar
• 1 tablespoon snipped fresh lemon thyme or thyme
• 1 teaspoon finely shredded lemon peel
• 1/2 cup fresh lemon juice

In small saucepan bring water and sugar to boil. Remove from heat; cool thoroughly. Cover and chill. Combine sugar syrup, thyme, peel, and juice in 9x9x2-inch glass baking dish. Cover; freeze 3 to 4 hours or until almost firm.

Break frozen mixture into small chunks. Transfer to chilled mixing bowl. Beat with electric mixer on medium speed until fluffy but not melted. Transfer to 4- to 6-cup freezer container; cover and freeze until firm.

To serve, let stand at room temperature 5 minutes before serving. Makes 9 (1/2-cup) servings.

Lemon-Coconut Cookies:

• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 large egg
• 1 cup sweetened flaked coconut
• 1 tablespoon grated lemon peel
• 2 cups confectioners' sugar, sifted
• 1/4 cup fresh lemon juice
• 1/3 cup sweetened flaked coconut

To make cookies preheat oven to 350°F. Grease 13x9-inch baking pan.

Combine flour and salt in medium bowl. In large bowl with electric mixer beat butter with 1 cup confectioners' sugar until light and fluffy. Beat in egg. At low speed, gradually beat in flour mixture until blended. Stir in 1 cup coconut and lemon peel (batter will be thick). Spread in prepared pan. Bake 30 to 35 minutes or until deep, golden brown.

Make Lemon Glaze:
Immediately stir remaining 2 cups confectioners' sugar and lemon juice in medium bowl until smooth. Spread Lemon Glaze evenly over warm cookies. Sprinkle with 1/3 cup coconut. Cool completely. Cut into 1-inch triangles. Makes 5 dozen small cookies.