An honourary sister is already making shortbread for our cookie exchange so I can't make this amazing recipe that was shared with me.
I still don't know what I'm going to make butthis recipe looks so good that I didn't want you to miss out.
Being a lover of all things tropical-this shortbread version has lime and coconut! Zesty Lime Shortbread dough: 1/2 c flaked coconut, 1/2 c sugar 2 T finely shredded lime peel 1 t vanilla 2 1/2 c flour 1 c butter, cut into pieces lime glaze: 2 c icing sugar 1/2 t finely shredded lime peel 1 T lime juice 1.
Preheat oven to 325 degrees F.
In a food processor combine coconut, sugar, lime peel and vanilla.
Cover and process until coconut is finely chopped.
Add flour, cover and process with one on/off pulse to just combine.
Add butter; cover and process until mixture starts to cling.
Transfer to an extra large bowl (dough will appear dry).
Knead dough until smooth.
Shape dough into ball; divide in half.
2.
On a lightly floured surface, roll out dough portion to about a 1/4″ thickness.
* Using desired 1 1/2-2 " cookie cookies (I think you should make heart shaped ones-jmho), cut out dough.
Place cut outs 1″ apart on an ungreased cookie sheet.
3.
Bake in a pre-heated oven 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.
Prepare the lime glaze by mixing the ingredients in a small bowl and adding just enough water (2-3 T) to make a glaze of spreading consistency and sprinkle with additional grated lime peel.
4.
Layer cookies between sheets of waxed paper in an airtight container.
Store at room temp for up to 3 days or freeze for up to 3 months and be careful of the midnight freezer cookie monster.
*(or if you prefer {like me}, shape the dough into 1″ balls instead or rolling and cutting out dough.
Place the balls of dough on an ungreased cookie sheet.
Dip the bottom of a glass in sugar and flatten each ball to about 1/4″ thickness.
Bake as directed).
Kath's quote:"My mother didn't really cook.
But she did make key lime pie, until the day the top of the evaporated milk container accidentally ended up in the pie and she decided cooking took too much concentration.
"-William Norwich
I still don't know what I'm going to make butthis recipe looks so good that I didn't want you to miss out.
Being a lover of all things tropical-this shortbread version has lime and coconut! Zesty Lime Shortbread dough: 1/2 c flaked coconut, 1/2 c sugar 2 T finely shredded lime peel 1 t vanilla 2 1/2 c flour 1 c butter, cut into pieces lime glaze: 2 c icing sugar 1/2 t finely shredded lime peel 1 T lime juice 1.
Preheat oven to 325 degrees F.
In a food processor combine coconut, sugar, lime peel and vanilla.
Cover and process until coconut is finely chopped.
Add flour, cover and process with one on/off pulse to just combine.
Add butter; cover and process until mixture starts to cling.
Transfer to an extra large bowl (dough will appear dry).
Knead dough until smooth.
Shape dough into ball; divide in half.
2.
On a lightly floured surface, roll out dough portion to about a 1/4″ thickness.
* Using desired 1 1/2-2 " cookie cookies (I think you should make heart shaped ones-jmho), cut out dough.
Place cut outs 1″ apart on an ungreased cookie sheet.
3.
Bake in a pre-heated oven 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.
Prepare the lime glaze by mixing the ingredients in a small bowl and adding just enough water (2-3 T) to make a glaze of spreading consistency and sprinkle with additional grated lime peel.
4.
Layer cookies between sheets of waxed paper in an airtight container.
Store at room temp for up to 3 days or freeze for up to 3 months and be careful of the midnight freezer cookie monster.
*(or if you prefer {like me}, shape the dough into 1″ balls instead or rolling and cutting out dough.
Place the balls of dough on an ungreased cookie sheet.
Dip the bottom of a glass in sugar and flatten each ball to about 1/4″ thickness.
Bake as directed).
Kath's quote:"My mother didn't really cook.
But she did make key lime pie, until the day the top of the evaporated milk container accidentally ended up in the pie and she decided cooking took too much concentration.
"-William Norwich