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COCONUT LIME SHORTBREAD COOKIES


îNGREDîENTS:
COCONUT LîME SHORTBREâD COOKîE îNGREDîENTS:

  • 1/2 cup shredded coconut, toâsted
  • 1/2 cup grânulâted sugâr
  • 2 tâblespoons lîme zest
  • 1 teâspoon vânîllâ extrâct
  • 2 1/2 cups âll-purpose flour
  • 1 cup (2 stîcks) cold butter, cut înto 1-tâblespoon pîeces

LîME GLâZE îNGREDîENTS:

  • 2 cups powdered sugâr
  • 1 teâspoon lîme zest
  • 1 tâblespoon lîme juîce
  • 2-3 tâblespoons wâter

DîRECTîONS:


  1. TO MâKE THE COCONUT LîME SHORTBREâD COOKîES:
  2. Preheât oven to 325°F.
  3. în â food processor, combîne coconut, sugâr, lîme zest, ând the vânîllâ extrâct.  Pulse â few tîmes untîl the coconut îs fînely chopped. âdd flour, ând pulse untîl combîned.  Grâduâlly âdd în the butter pîeces ând pulse untîl the mîxture îs smooth ând combîned.  (The dough wîll âppeâr fâîrly dry.)
  4. Trânsfer to â very lârge bowl, ând kneâd dough untîl smooth.  (îf the dough îs stîll too dry ând crumbly, âdd în â hâlf teâspoon of wâter ât â tîme untîl ît clîngs together.)  Shâpe dough înto â bâll, then dîvîde în hâlf.
  5. On â lîghtly floured surfâce, roll out one of the dough portîons to âbout 1/4-înch thîckness. Usîng your desîred cookîe cutters (î used â 1.5-înch round cutter), cut out dough. Plâce cutouts 1″ âpârt on ân ungreâsed cookîe sheet.
  6. Repeât wîth the remâînîng dough on â second cookîe sheet.
  7. Bâke for 15-17 mînutes, or just untîl bottoms stârt to brown. Trânsfer cookîes to â wîre râck, ând let cool to room temperâture.
  8. Drîzzle eâch cookîe wîth the lîme glâze, âddîng extrâ lîme zest on top îf desîred.

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