The lemony flavor of coriander enhances the fresh lemon taste of these tender cookies. In a large mixer bowl, beat butter til softened. Add 1/3 cup sifted powdered sugar and beat until fluffy. Add lemon peel, lemon juice and coriander; beat well. Add flour; beat until well mixed. PREHEAT OVEN TO 325~. Shape into 1 1/2" long by 1/2" wide logs. Curve each log into a crescent shape, tapering the ends. Place on ungreased sheets and bake 18-20 minutes or until done. Remove and cool. In a plastic bag, gently shake a few cookies at a time in 1/3 Cup powdered sugar.

STORAGE

1 week airtight, three months freezer.