Lime-Coconut Shortbread
Ingrediënten
COOKIES
- 1 cup butter softened
- 1 cup powdered sugar
- 2 teaspoons grated lime peel
- 2 cups all-purpose flour
- 1 cup shredded coconut
- ¾ cup granulated sugar
GLAZE AND DECORATION
- 2½ cups powdered sugar
- 2 to 3 tablespoons lime juice
- 2 to 3 tablespoons half-and-half or milk
- 2 drops green food color
- 2 drops yellow food color
- 2 cups shredded coconut toasted
Instructies
- Heat oven to 350°F.
- In large bowl, beat butter, 1 cup powdered sugar and the lime peel with electric mixer on medium speed until light and fluffy.
- On medium-low speed, beat in flour and 1 cup coconut 2 to 3 minutes or until blended.
- Shape dough into 1-inch balls; roll in granulated sugar.
- Place on ungreased cookie sheet.
- With bottom of glass dipped in granulated sugar, flatten each ball until about ¼ inch thick.
- Bake 10 to 12 minutes or until light golden brown.
- Cool 2 minutes; remove from cookie sheet to cooling rack.
- Cool completely.
- In small bowl, mix 2½ cups powdered sugar, 2 tablespoons lime juice, 2 tablespoons half-and-half and the food colors until glaze is of desired consistency, stirring in remaining lime juice and half-and-half, ½ teaspoon at a time, if needed.
- Place toasted coconut in shallow dish.
- Dip edge of each cookie in glaze; roll in toasted coconut.
- Place on cooling rack; let stand 10 to 15 minutes or until set.
- Store in airtight container.
Notes / Tips / Wine Advice:
Festive Touch
Make the cookies look extra special by adding holly and berry sprinkles to them while the glaze is still wet, or use tiny dabs of glaze as glue to adhere them to the cookies.Kitchen Secrets
To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.Nutritional Information
Calories: 180 kcal