Coconut Lime Shortbread Cookies
Jan 10, 2020 22:10:49 GMT -5
Post by maybetoday on Jan 10, 2020 22:10:49 GMT -5
A friend and I went to Crumbl, a cookie bakery chain that recently opened a shop near us. They offer different cookies every week; they always have sugar cookies and chocolate chip cookies, but they also have a different four every week. This week they had coconut lime, a combination which I love, so I chose that. The cookie was good (actually, it was more like a cake), but it was quite pricey - about $3.50 for one large (about 5") cookie. I couldn't taste the coconut in it at all, so now I'm on a crusade to find a good recipe for homemade coconut lime cookies. 
COCONUT LIME SHORTBREAD COOKIES
prep time: 10 MINUTES cook time: 20 MINUTES total time: 30 MINUTES yield: 20 -30 COOKIES 1X
These Coconut Lime Shortbread Cookies are perfectly light, sweet, buttery, and full of fresh lime and coconut flavor!
INGREDIENTS
COCONUT LIME SHORTBREAD COOKIE INGREDIENTS:
1/2 cup shredded coconut, toasted
1/2 cup granulated sugar
2 tablespoons lime zest
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 cup (2 sticks) cold butter, cut into 1-tablespoon pieces
LIME GLAZE INGREDIENTS:
2 cups powdered sugar
1 teaspoon lime zest
1 tablespoon lime juice
2–3 tablespoons water
INSTRUCTIONS
TO MAKE THE COCONUT LIME SHORTBREAD COOKIES:
Preheat oven to 325°F.
In a food processor, combine coconut, sugar, lime zest, and the vanilla extract. Pulse a few times until the coconut is finely chopped. Add flour, and pulse until combined.
Gradually add in the butter pieces and pulse until the mixture is smooth and combined. (The dough will appear fairly dry.)
Transfer to a very large bowl, and knead dough until smooth. (If the dough is still too dry and crumbly, add in a half teaspoon of water at a time until it clings together.)
Shape dough into a ball, then divide in half.
On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness. Using your desired cookie cutters (I used a 1.5-inch round cutter), cut out dough. Place cutouts 1″ apart on an ungreased cookie sheet.
Repeat with the remaining dough on a second cookie sheet.
Bake for 15-17 minutes, or just until bottoms start to brown. Transfer cookies to a wire rack, and let cool to room temperature.
Drizzle each cookie with the lime glaze, adding extra lime zest on top if desired.
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.
link
COCONUT LIME SHORTBREAD COOKIES
prep time: 10 MINUTES cook time: 20 MINUTES total time: 30 MINUTES yield: 20 -30 COOKIES 1X
These Coconut Lime Shortbread Cookies are perfectly light, sweet, buttery, and full of fresh lime and coconut flavor!
INGREDIENTS
COCONUT LIME SHORTBREAD COOKIE INGREDIENTS:
1/2 cup shredded coconut, toasted
1/2 cup granulated sugar
2 tablespoons lime zest
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 cup (2 sticks) cold butter, cut into 1-tablespoon pieces
LIME GLAZE INGREDIENTS:
2 cups powdered sugar
1 teaspoon lime zest
1 tablespoon lime juice
2–3 tablespoons water
INSTRUCTIONS
TO MAKE THE COCONUT LIME SHORTBREAD COOKIES:
Preheat oven to 325°F.
In a food processor, combine coconut, sugar, lime zest, and the vanilla extract. Pulse a few times until the coconut is finely chopped. Add flour, and pulse until combined.
Gradually add in the butter pieces and pulse until the mixture is smooth and combined. (The dough will appear fairly dry.)
Transfer to a very large bowl, and knead dough until smooth. (If the dough is still too dry and crumbly, add in a half teaspoon of water at a time until it clings together.)
Shape dough into a ball, then divide in half.
On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness. Using your desired cookie cutters (I used a 1.5-inch round cutter), cut out dough. Place cutouts 1″ apart on an ungreased cookie sheet.
Repeat with the remaining dough on a second cookie sheet.
Bake for 15-17 minutes, or just until bottoms start to brown. Transfer cookies to a wire rack, and let cool to room temperature.
Drizzle each cookie with the lime glaze, adding extra lime zest on top if desired.
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.
link
