coconut-lime shortbread cookies
I kind of have an obsession with limes. Love them in my food. Love them in my water (yes – some like lemons, I like limes). And now…love them in my cookies!!
Holy cow. Was introduced to these cookies by a friend’s mom a few months ago, and immediately went home to try and research a similar recipe. But unfortunately…nada.
So when we crossed paths again this week, I was stoked to come home with a copy of the recipe! Made them the next day, and fell in love once again. They are such a delight!!! Light. Buttery. Coconut-y. And lime-a-licious. :)
Look out. These ones definitely are addictive!
Coconut-Lime Shortbread Cookies
(From a friend)
- 1/2 cup flaked coconut, toasted
- 1/2 cup sugar
- 2 Tbsp. lime peel
- 1 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 1 cup cold butter, cut into pieces
Lime Glaze Ingredients:
- 2 cups powdered sugar
- 1 tsp. lime peel
- 1 Tbsp. lime juice
- 2 to 3 Tbsp. water
To Make Cookies:
Preheat oven to 325 degrees. In a food processor, combine coconut, sugar, 2 tablespoons lime peel, and the vanilla. Cover and process until coconut is finely chopped. Add flour; cover and process for one or two pulses until combined. Add butter; cover and process until mixture starts to cling. Transfer to a very large bowl (dough will appear dry). Knead dough until smooth. Shape dough into a ball; divide in half. (***See tip below if too dry.***)
On a lightly floured surface, roll out one of the dough portions to about 1/4″ thickness. Using desired 1.5″ to 2″ cookie cutters, cut out dough. Place cutouts 1″ apart on an ungreased cookie sheet.
Bake for 15-17 minutes, or just until bottoms start to brown. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portion. If desired spread tops of cookies with the lime glaze and sprinkle with additional lime peel.
To Make Lime Glaze:
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.
The dough for these should be pretty dry, but still wet enough to hold together when rolled out. If yours is by chance a little too dry, add in a half teaspoon or so of water or…even better…lime juice!