COCONUT LIME SHORTBREAD COOKIES

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Today i believed we’d take a visit backpedal into the blog’s archives to go back one in every of my uncomparable favorite cookie recipes.


Alright, well first, i need to administer credit wherever credit is due.  I truly received this instruction once solicitation for it at a bridal shower vi years agone with my friend, Amy.  Her aunt, Bonnie, may be a fantastic baker and perpetually goes complete creating superb spreads of sweets and bars and cookies for parties.  And at this explicit shower, the fruity-dessert lover in American state was in real time drawn to the lovable very little written sign that same coconut-lime shortbread cookie cookies.

And because of that, I extremely suggest creating a double or triple batch of those if you'll. shortbread cookie cookies square measure a small amount of a time commitment either means, therefore if you’re about to visit the work, I perpetually vote that you just would possibly also build extras to freeze or reveal.  (And a fast note — if you aren’t about to eat them promptly, i like to recommend stirring the lime zest into the glaze as pictured higher than, rather than sprinkling it on high.)

But if you're about to eat them fairly quickly, i really like the planning of that bright inexperienced zest topping every cookie like paper.  So cute!



INGREDIENTS:

COCONUT LIME SHORTBREAD COOKIE INGREDIENTS:

  • 1/2 cup shredded coconut, toasted
  • 1/2 cup granulated sugar
  • 2 tablespoons lime zest
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks) cold butter, cut into 1-tablespoon pieces

LIME GLAZE INGREDIENTS:

  • 2 cups powdered sugar
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 2-3 tablespoons water

DIRECTIONS:

TO MAKE THE COCONUT LIME SHORTBREAD COOKIES:

  1. Preheat oven to 325°F.
  2. In a food processor, combine coconut, sugar, lime zest, and the vanilla extract.  Pulse a few times until the coconut is finely chopped. Add flour, and pulse until combined.  Gradually add in the butter pieces and pulse until the mixture is smooth and combined.  (The dough will appear fairly dry.)
  3. Transfer to a very large bowl, and knead dough until smooth.  (If the dough is still too dry and crumbly, add in a half teaspoon of water at a time until it clings together.)  Shape dough into a ball, then divide in half.
  4. On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness. Using your desired cookie cutters (I used a 1.5-inch round cutter), cut out dough. Place cutouts 1″ apart on an ungreased cookie sheet.
  5. Repeat with the remaining dough on a second cookie sheet.
  6. Bake for 15-17 minutes, or just until bottoms start to brown. Transfer cookies to a wire rack, and let cool to room temperature.
  7. Drizzle each cookie with the lime glaze, adding extra lime zest on top if desired.

TO MAKE LIME GLAZE:

  1. In a small bowl, whisk together powdered sugar, lime peel, and lime juice until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.

Recipe From : Gimme Some Oven



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