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Today I thought we’d take a trip back down into the blog’s archives torevisit one of myall-timefavoritecookie recipes.
I actually posted the recipe for these cookies back in my very first year of blogging, and they’ve beengetting progressively buried in our cookie archives ever since. But I still make them every single year around the holidays, and can hardly believetheir buttery, citrusy, sweet goodness each time I do. They are just the best!!!
Even better, they’re super nice and sturdy, which has madethem my go-to recipe for cookie exchanges over the years. I must admit — I have received many a box over the years that has been full of cookiecrumbles, especially when shipped through the mail system. But when packed correctly, I promise that these cookie will hold up well even when being shipped across the country, or carried in a toddler’s wobbly pathdown the street to a neighbor. :) I’ve given them out for years, and they always receive rave reviews.
So, as is my annual tradition, a friend and I actually made a quadruple batch of these this month to get ready for the holiday season. Half of mine were packed up to give out as part of theWorld’s Largest Cookie Exchange that I’m participating in withBetter Homes & Gardens,and half went in the freezer to have on hand for last-minute holiday gatherings and such. (Ok, actually we couldn’t wait and some friendshelped demolish a few dozen of them early while cheering on our Royals during the World Series, which Ihave to think helped contribute to their sweet win, right?! Right.)
So let’s make some more together, and spread the sweet cookie love!
Alright, well first off, I want to give credit where credit is due. I actually received this recipe after begging for it at a bridal shower 6 years ago with my friend, Amy. Her aunt, Bonnie, is a fantastic bakerand always goes all-out making amazing spreads of sweets and bars and cookies for parties. And at this particular shower, the fruity-dessert lover in me was immediately drawn to the cute little handwritten sign that saidcoconut-lime shortbread cookies.
In the middle of the freezing winter in Kansas, these sounded like a taste of no less than tropical paradise.
Buttery shortbread cookies baked with a good hint of lime and toasted coconut…then topped with a sweet lime glaze…how could you go wrong?!
The answer is that you can’t. :)
You absolutely can’t go wrong with these.
And because of that, I highly recommend making a double or triple batch of these if you can. Shortbread cookies are a bit of a time commitment either way, so if you’re going to go to the work, I always vote that you might as well make extras tofreeze or give away. (And a quick note — if you aren’t going to eat them right away, I recommend stirring the lime zest into the glaze as pictured above, instead of sprinkling it on top.)
But if you are going to eat them fairly quickly, I love the look of that bright green zest topping each cookie like confetti. So cute!
As I mentioned above, I packed up a few little boxes of these to give away this year as part of The World’s Largest Cookie Exchange withBetter Homes & Gardens, which you can join too if you’re interested! They have all sorts of great little free printable holiday gift tags an recipe cardsonline,as well as hundreds and hundreds of other cookie recipes that you can browse for inspiration.
So if you’re needing some simple (and inexpensive) homemade gifts to give out this year, I highly recommend getting involved and giving the gift of something homemade from your kitchen. I have some more great DIY homemade projects coming up on the blog this month, too, so stay tuned for more ideas.
Cheers to sharing the homemade cookie love!
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Coconut Lime Shortbread Cookies
5 Stars4 Stars3 Stars2 Stars1 Star4.6 from 13 reviews
These Coconut Lime Shortbread Cookies are perfectly light, sweet, buttery, and full of fresh lime and coconut flavor!
Ingredients
Scale
Coconut Lime Shortbread Cookie Ingredients:
1/2 cup shreddedcoconut, toasted
1/2 cup granulated sugar
2 tablespoons limezest
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 limezest
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. Pulsea 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 toabout 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.
Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light. I love adding a small amount to chocolate chip cookies too. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking.
Check doneness by looking for an even, light brown colour across the top of the biscuits, with slight darkening at the edges. Begin checking at the tail end of the cooking time. Undercooked shortbread will be doughy and chewy. Slightly overcooked and it will become chalky, brittle and hard.
The main difference between these two cookies is the ingredients and the ratios of the ingredients. Sugar cookies typically contain eggs, while shortbread cookies do not. Shortbread also has a higher ratio of butter to flour and are usually more crumbly and tender as a result.
Also the recipe bakes the shortbread at 160c/375F which is lower than for normal cookies and helps to cook the cookies thoroughly. It also uses icing sugar (confectioner's sugar) and cornflour (cornstarch) to help give melt-in-the-mouth shortbread.
The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.
You need to chill your dough before baking. As in once you place the dough on the baking sheet, you need to chill the dough in your fridge for Atleast an hour before baking. It will make a huge difference ESPECIALLY because your cookies are clearly heavy on the butter. They will come out flat, delicate and crispy.
Bake the shortbread until it's a light golden brown across the top surface and a deeper golden brown around the edges, about 35 minutes. Remove the shortbread from the oven and turn it out of the pans and onto a clean work surface.
Why do you put fork holes in shortbread? Creating little holes in the top of the shortbread helps any moisture escape from the dough so it cooks more evenly, this also helps create the very 'short' texture of the biscuits. In baking terms, 'short' means crumbly with a melt-in-the-mouth texture.
Butter – You'll need salted butter that's at room temperature. It can take anywhere from 30 minutes to 1 hour to bring the butter to room temperature, so make sure you give yourself enough time. If you don't have salted butter, unsalted butter will also work, simply add about ¼ teaspoon of salt to the cookie dough.
Spritz cookies are tender and have an enriched dough.
You can take most spritz cookie and shortbread recipes and side by side the only difference in ingredients is a single egg. An egg doesn't seem like anything extraordinary, but in a recipe with only four other ingredients, that single egg changes a lot.
Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.
The key with shortbread is not to overhandle it. Make the dough exactly as instructed, but don't mess around making shapes or over rolling the dough - you will end up with delicious but tough biscuits. Stretching and pulling the dough activates the gluten in the flour, making chewy cookies and not crisp ones.
As Leiths also recommend chilling the dough before baking, although only for 15 minutes, I make another batch of their recipe with soft butter, stick it straight in the oven without passing the fridge, and end up with thinner, crunchier biscuits – presumably because the mixture spreads as the fat melts.
Problem eight: Once cooled, if I know my biscuits are underbaked can I put them back in the oven? Jo's solution: You can. Also, if you don't eat shortbread within a few days and they go soft, you can refresh them in the oven, too.
If you don't have cornstarch on hand, there are a few alternative steps you can take to produce the cookie of your dreams. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. Unsurprisingly, more liquid retention guarantees a softer bite.
Cornstarch in cookies acts as a tenderizing agent. It interferes with protein structures in the dough (mainly gluten from all-purpose flour), which helps produce a more tender and delicate texture in your baked cookies. It also helps in creating a smoother appearance.
Try using a different type of flour, or sifting your flour before you add it to the wet ingredients. If your cookie dough is too dry and crumbly, it might not have enough fat. This is a common problem with recipes that use all-purpose flour. To fix this, you can add more fat to the dough.
Hobby: Gunsmithing, Embroidery, Parkour, Kitesurfing, Rock climbing, Sand art, Beekeeping
Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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