Coconut & Lime Shortbread Cookies

Preheat oven to 350 F. Prepare your baking sheets by lining them with parchment paper or a Silpat.

In a large bowl, cream together butter and sugar and lime juice. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a cohesive ball with your hands.

Roll out the dough to roughly 1/4-inch thick on a surface dusted with flour or powdered sugar using a well-dusted rolling pin. Using a circular cookie cutter, cut into rounds and place on prepared baking sheets. Repeat and roll the scraps of dough as necessary.

Bake for 15 minutes, or until cookies are pale golden brown. Remove from oven. Let cookies cool on baking sheets.

While the cookies bake, make your coconut glaze. It’s super simple, all you need is powdered sugar and coconut cream or milk. The recipe calls for equal parts, but use your best judgement, and add powdered sugar until you reach the desired consistency. The glaze should be thin enough that it will coat the cookie when you dip them, but thick enough that it will dry.

Once your cookies are done cooling, take them and dip them into the glaze face down. Set them back on the cooling rack (glaze side up) to dry, and as you do make sure to grate some lime zest onto the cookies. Enjoy!

Tips: Servings numbers will totally depend on how large you cut the cookies, so will vary if you decide you want mini or larger cookies.