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Chantelle McMullin's Zesty Lime Shortbread Recipe

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This recipe for Chantelle McMullin's Zesty Lime Shortbread is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup flaked coconut, toasted
1/2 cup sugar
2 tbsp lime zest
1 tsp vanilla
2 1/2 cups flour
1 cup butter, cut into pieces
Lime Glaze
lime zest for garnish

Directions:
Directions:
Preheat oven to 325ºF. In a food processor, combine coconut, sugar, lime zest, and 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 mixer bowl and mix until dough is smooth. Shape dough into a ball, divide in half.

Roll into 1 inch balls and flatten them on the cookie sheet with the bottom of a glass dipped in sugar.

Bake for 15-17 minutes or just until bottoms start to brown. Transfer cookies to a wire rack to cool.

Lime Glaze: stir together 2 cups icing sugar, 1/2 tsp lime zest and 1 tbsp lime juice. Stir in enough water to make a glaze (2-3 tbsp).

Layer cookies between sheets of waxed paper in an airtight container. Store at room temp for 3 days or freeze for up to 3 months.

 

 

 

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