COCONUT LIME SHORTBREAD COOKIES
Enjoy the flavors of the tropics, even in the cold months, while snacking on these cute little cookies
COCO LIME SHORTBREAD COOKIE INGREDIENTS:
- 1/2 cup granulated sugar
- 1 teaspoon of vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup grated coconut, toasted
- 2 tablespoons of lime zest
- 1 cup (2 sticks) cold butter, cut into 1 tbsp pieces
LIME GLAZE INGREDIENTS:
- 1 tablespoon of lime juice
- 2-3 tablespoons of water
- 2 cups of powdered sugar
- 1 teaspoon of lime zest
TO MAKE THE SHORTBREAD COCONUT LIME COOKIES:
First, preheat the oven to 325 ° F.
Then, in a food processor, combine the coconut, sugar, lime zest and vanilla extract. Stir several times until the coconut is finely chopped. Add the flour and beat until blended. Gradually add the pieces of butter and mix until the mixture is smooth and smooth. (The dough will appear quite dry.)
Transfer to a very large bowl and knead the dough until smooth. (If the dough is still too dry and crumbly, add half a teaspoon of water at a time until it sticks.) Shape the dough into a ball, then divide it in half.
On a lightly floured surface, roll out one of the dough portions to about 1/4 inch thick. Using your cookie cutters (I used a 1.5 inch round cookie cutter), cut out the dough. Place 1 "cutouts on an ungreased cookie sheet.
Repeat with the rest of the dough on a second cookie sheet.
Bake for 15 to 17 minutes, or until the underside begins to brown. Transfer the cookies to a wire rack and let cool to room temperature.
Drizzle each cookie with lime frosting, adding additional lime zest on top if desired.
TO MAKE LIME ICING:
In a small bowl, whisk together powdered sugar, lime zest and lime juice until blended. Add the two or three tablespoons of water and whisk until it reaches a good consistency for spreading. Happy Cooking Time.