Today I thought we’d take a trip back down into the blog’s archives to revisit one of my all-time favorite cookie recipes.
I actually posted the recipe for these cookies back in my very first year of blogging, and they’ve been getting progressively buried in our cookie archives ever since. But I still make them every single year around the holidays, and can hardly believe their buttery, citrusy, sweet goodness each time I do. They are just the best!!!
Even better, they’re super nice and sturdy, which has made them 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 cookie crumbles, 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 path down 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 the World’s Largest Cookie Exchange that I’m participating in with Better 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 friends helped demolish a few dozen of them early while cheering on our Royals during the World Series, which I have 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 baker and 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 said coconut-lime shortbread cookies.
In the middle of the freezing winter in Kansas, these sounded like a taste of no less than tropical paradise.
Turns out…they were just that.
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 peel
- 1 tablespoon lime juice
- 2-3 tablespoons water
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.
You can find complete recipes of this COCONUT LIME SHORTBREAD COOKIES in gimmesomeoven.com