coconut lime shortbread

I've been on a serious cookie craze lately...and it doesn't look like it'll be ending any time soon! This was the first shortbread recipe I've tried and I was pretty happy with how they turned out. Give them a try - they'll definitely add some zest to your morning with these uber-limey shortbread cookies, they're great alongside a cup of tea.


Prep: 30 minutes
Oven: 325
Bake: 15 minutes per batch
Makes: about 40 cookies

1/2 cup flaked coconut, toasted
1/2 cup sugar
2 Tablespoons finely shredded lime peel
1 Teaspoon vanilla
2 1/2 cups all-purpose flour
1 cup cold butter, cut into pieces

Preheat oven to 325. In a food processor combine coconut, sugar, lime peel and vanilla. Cover and process until coconut is finely chopped. Add flour. Add butter and mix until mixture starts to cling (you may have to use your hands for this part!). Knead dough until smooth and divide in half. I found this mixture very dry and crumbly when I tried to roll it out so if you have the same problem try adding a splash of milk.

On a lightly floured surface, roll out one of the dough portions to about 1/4 inch thickness. Pick out your cookie cutters, cut out dough and place it on an ungreased cookie sheet.

Bake for 14 minutes or until the bottoms start to brown. Transfer cookies to a wire rack and let cool. Once they cool spread Lime Glaze over top.

LimeGlaze:
In a small bowl stir together powdered sugar, 1/2 teaspoon finely shredded lime peel and 1 tablespoon of lime juice. Stir in enough water (2-3 tablespoons) to make a glaze of spreading consistency.

Adorn with sweetened coconut flakes and enjoy!