The song is now lodged in your head.......
The Lime and the Coconut Shortbread
An adaptation of English Lemon Shortbread Strips
I love the shortbread and glaze this recipe creates. I will continue to use it as my base and modify the ingredients around it. (Next stop Lavender and Vanilla).
For the dough
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 tablespoon plus 1 teaspoon fresh grated lime zest
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup fresh lime juice
For the glaze
1 cup confectioners' sugar
2 tablespoons butter, softened
1 tablespoon plus 2 teaspoons fresh lime juice
1 tespoon coconut flavoring
1 tablespoon fresh grated lime zest
1/4 cup large flake, unsweetened coconut, crumbled (should equal about one tablespoon when done)
To prepare the dough
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and salt. In a large mixing bowl, add sugar and zest - use your fingers to massage the zest into the sugar until very fragrant and combined. Add butter and beat mixture together until smooth. Add juice and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs. Scoop mixture into a 10" x 15" baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. Remove and place pan on a wire rack to cool completely.
To prepare the glaze
In a small bowl, whisk together confectioners' sugar, butter, lime juice and coconut flavoring until smooth. Spread glaze over the cooled shortbread.
Mix the lime and the coconut (zest and flakes) and sprinkle over glaze if desired. Set aside and let stand at least 30 minutes before cutting.
When cutting, the cooler the shortbread (but not refrigerated), the sturdier it will be. I like to let it sit overnight before cutting. (Except for one little tiny piece from a corner!)
Makes about 40 cookies.