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Lime-Coconut Shortbread

Prep time 20 mins
Chill time 3 hrs
Bake time 15 mins
Yield

Yields 40 cookies (serving size: 1 cookie)

Ingredients

  • 1/2 cup sweetened coconut
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 3/4 cup confectioners' sugar
  • 1 tablespoon grated lime zest
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 78
  • fat 5 g
  • satfat 3 g
  • protein 1 g
  • carbohydrate 8 g
  • fiber 0.0 g
  • cholesterol 12 mg
  • sodium 14 mg

How to Make It

  1. Toast coconut in a small, dry skillet over medium heat, stirring, until light golden, about 8 minutes. Transfer to a plate and let cool.

  2. Whisk together flour, baking powder and salt. In another bowl, using an electric mixer on medium-high, beat butter, sugar and zest until light, about 3 minutes. Beat in vanilla and coconut. Stir in flour mixture a little at a time. Divide dough and roll into two 7-inch-long logs. Wrap in plastic; chill for 3 hours.

  3. Preheat oven to 350ºF. Line 2 baking sheets with parchment. Slice each log into 20 1/4-inch-thick pieces. Place on sheets; bake until edges turn golden, about 15 minutes, rotating pans halfway through. Let cool on sheets on wire racks for 5 minutes. Transfer to wire racks to cool.