3/4 c. butter
1/2 c. sugar
1 egg
2 1/4 c. sifted all-purpose flour
1/2 tsp. vanilla
1/2 tsp. almond or lemon extract
2 1/3 c. coconut, finely chopped
Light cream or half and half

Cream butter. Gradually add sugar, beating until light and fluffy. Add egg and beat well. Add flour, a small amount at a time, mixing thoroughly after each addition. Stir in vanilla, almond extract and 1 1/3 cups coconut. Divide dough in two portions and wrap each in waxed paper. Chill 30 minutes. Roll chilled dough 1/8" thick on lightly floured board. Cut with star shaped cookie cutter. Using a plastic straw, make a hole at one point. Brush tops with cream and sprinkle with remaining coconut. Bake on ungreased baking sheets at 400 degrees for about 6 minutes, or until edges just begin to brown. Cool. Insert ribbons for hanging. Makes about 5 dozen.