Lime-Coconut Shortbread

8 ingredients
3 steps

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

Directions

  1. 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. 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. 3
    Preheat oven to 350°F. 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.

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