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Saturday, December 19, 2009

Coconut-Lime Shortbread

Typically shortbread doesn't really interest me - too boring. But I'm always a sucker for new flavor combinations. So when I saw this recipe I thought, "If there's ever a shortbread I'm going to love, this may be it." So I gave it a shot. Sure enough, I really love it.


As with the Good Mood Cranberry Bread, this recipe smelled fantastic throughout the making process. From toasting the coconut to zesting the lime to processing it all together and finishing with a bright sweet glaze, the wafting aromas impress. And luckily, so does the bite. The coconut adds subtle texture and the lime shines. If you're going to make a shortbread this year, and don't want to be disappointed, this is the one for you! Coconut-Lime Shortbread
Makes about 30 2-1/4 inch squares
1/2 cup flaked coconut, toasted
1/2 cup sugar
2 T finely shredded lime peel (about 3 limes)
1 tsp vanilla
2 1/2 cups all-purpose flour
1 cup cold butter, cut into pieces
Lime Glaze, optional (recipe below)
Finely shredded lime peel, optional

1. Preheat oven to 325. In a food processor combine coconut, sugar, the 2 T lime peel, an the vanilla. Cover and process until coconut is finely chopped. Add flour; cover and process with one on/off pulse just to combine. Add butter; cover and process until mixture starts to cling. Transfer to a verly large bowl (dough will appear dry.) Knead dough until smooth. Shape dough into a ball; divide in half.

2. On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness. Using desired 1 1/2 to 2 inch cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.

3. Bake for 15 to 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 Lime Glaze and sprinkle with additional lime peel.

Lime Glaze: In a small bowl stir together 2 cups powdered sugar, 1/2 tsp finely shredded lime peel, and 1 T lime juice. Stir in enough water (2 to 3 T) to make a glaze of spreading consistency.

Recipe from Better Homes and Gardens Ultimate Cookies, December 2009

2 comments:

Kelsey Carreon said...

ok now i have the "she put the lime in the coconut" song in my ear!

dave said...

I made these the other day and made the glaze with all lime juice instead of with some lime juice and some water. It made the cookies really tart, and really yummy, in my humble opinion.

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