Put dry ingredients in a food processor. Zest the lemon on top of the mixture to catch the zest and the (lemon peel) oil. Pulse to combine.

Add the cold butter in cubes or slices and pulse the food processor until mixture resembles small crumbs (approx. 5 pulses).

Beat 1 egg, vodka and vanilla in a small bowl.

Incorporate egg mixture to food processor (approx. 15 pulses).

Form a thick disc, wrap in plastic and refrigerate for 30 minutes.

Meanwhile, in a bowl mix quince paste and 3 or 4 tablespoons of hot water with a fork, until paste is smooth and spreadable. Set aside.

In a small bowl beat the other egg. Set aside.

Line a cookie sheet with parchment paper. Preheat conventional oven to 375 degrees F (or convection oven to 350 degrees F).

Take a piece of dough and roll it.

Cut circles. Then press half the circles with a smaller cookie cutter.

With a this spatula place discs on cookie sheet. Spread quince paste almost to the edge. Then place discs without centers on top. Press lightly.

Sprinkle shreds coconut on quince paste (if desired) and egg wash the rest. Bake for 20 minutes.

Cool completely before serving. These cookies freeze well.