Tuesday, December 10, 2013

cookie calendar - day 10: coconut lime shortbread cookies

day 1: double chocolate cookies day 2: chewy chocolate chip cookies day 3: banana date cookies day 4: cranberry orange biscotti day 5: peppermint pinwheel cookies day 6: corn cookies day 7: chocolate-ginger crinkle cookies day 8: chocolate macarons day 9: gluten-free shortbread bars day 10: coconut lime shortbread cookies

Christine and I have been online friends since we were both chosen as Canadian Beef Ambassadors over a year ago. She lives up on Manitoulin Island with her beef-farmer husband and their adorable little girl. I've promised to make it to Manitoulin Island for a visit someday soon, but in the meantime, we connect on Twitter and our blogs all the time and I can honestly say, Christine is one of the most genuine, kind and generous souls you could ever hope to meet!

This is also Christine's second time taking part in the Cookie Advent Calendar! You can check out her last year's recipe, Gluten-Free Gingerbread Cookies here.

You can connect with Christine by visiting:
Website: www.lifeonmanitoulin.com
Twitter: @chancesmommy

 
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guest post by Christine from Life on Manitoulin

I do recall one time when I was in elementary school (I can’t remember what grade I was in), Mom forgot to bake cookies for our school Christmas party. She quickly picked up a container of shortbread cookies that were beautifully decorated with sparkly festive sugar crystals. I remember them vividly. They were beautiful Christmas trees, stars, Santa Claus shapes…and Mom said, “Don’t tell them that I didn’t bake them!”

I giggle every time I think of that story. I never told a soul that Mom didn’t bake them. It was only until this year that Mom said, “Remember when I used to buy cookies for your school parties and tell you not to say I didn’t bake them?”

Mom makes me laugh. She brings those stories up because she never knew how she ended up with a daughter who LOVES to bake. This is something she tells everyone. For special occasions, she always requests one of my signature cheesecakes.

I did, however, get Mom to help me bake shortbread cookies for the holidays a few years back. Now that I’m a mom, we’re creating new family memories.

Little One has always been my little helper in the kitchen. She loves doing it all…especially baking cookies!


The first batch of coconut lime cookies I made didn’t last! Hubby and Little One claim they have ‘poor shelf-life’ and ‘poor keeping quality’. In other words, THEY ATE THEM ALL!!!

coconut lime shortbread cookies

Serves: 30
Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins

Ingredients
2½ cups all-purpose flour
½ cup sugar (white sugar for this recipe)
½ cup coconut flakes (I like them toasted)
2 Tbsp. grated lime zest
1 tsp. vanilla (I use my homemade vanilla)
1 cup Gay Lea butter, cold & cut into pieces (I use Gay Lea Spreadables sometimes)

Lime Glaze (optional):
2 cups powdered sugar
1 tsp. grated lime zest
1 Tbsp. lime juice
3 Tbsp. water

Instructions
  • Preheat oven to 325 degrees. Combine coconut, sugar, 2 tablespoons lime zest, and vanilla. 
  • Add flour and mix ingredients until combined. 
  • Add butter and combine mixture until it starts to cling. 
  • Knead dough until smooth. Shape dough into a ball; divide in half. 
  • Cover dough with a piece of plastic wrap. Place wrapped dough on another baking sheet and chill until firm, 30 minutes. 
  • Lightly flour your surface and roll out one of the dough portions to about ¼” thickness. Using cookie cutters (preferably 1.5″ to 2″ cookie cutters and whatever designs you wish – if it’s the holidays, go festive with stars), cut out dough. Place cutout cookie dough 1″ apart on an ungreased cookie sheet or on cookie sheet with parchment paper. 
  • Bake for about 15 to 17 minutes. Just make sure to bake them only until the edges begin to brown slightly. I actually baked mine for 17 minutes. 
  • Transfer cookies to a wire rack and let cool completely. 
  • Make a second batch with the remaining shortbread dough by repeating the exact procedures. 
  • OPTIONAL: If you wish, you can *glaze the tops of cookies with lime glaze and garnish by sprinkling a bit of grated lime zest. 
*Lime Glaze:
  • Whisk powdered sugar, lime peel, and lime juice together in a bowl until combined. Add in three tablespoons of water, and whisk until it the perfect consistency for spreading on cookies. Et voila! 
Notes

Without the chill time (30 min), this is a really quick and easy recipe. The chill time is basically the most time. Prep and baking are quick.

I am going to make more batches of these coconut lime shortbread cookies and am going to surprise some unsuspecting recipients! Our Purolator, Muskoka Delivery, and Canada Post delivery people are always so great to me. I see them pretty regularly when they drop off weekly parcels. I think they’ll be surprised when I give them these treats as a special thank you! Who doesn’t love shortbread cookies?

The recipe and all photos used in this blog post belong to Christine McNaughton / Life on Manitoulin and should not be reprinted without their express permission.

3 comments:

  1. hahaha I will have to use the "poor shelf-life" and "poor keeping quality" excuses in the future for when I want to devour some cookies. =)

    ReplyDelete
  2. I think the classiest thing you've done here
    Great Job!
    It's Fantastic to see something so far.
    This is great and just what i've looking for.
    Thanks a lot.

    ReplyDelete

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