Ingredients:
2 sticks of butter, softened
1 c superfine sugar*
1 egg + 1 egg yolk
1 tsp vanilla
1 tsp lime zest
2 & 1/2 c all purpose flour
1/2 tsp salt
1 c toasted sweetened coconut + 1 c for dusting*
*you can make superfine sugar by putting it in a food processor for 30 seconds. To make toasted coconut, spread coconut on baking sheet and bake for 5 mins at 350.
Ingredients For glaze:
1 cup sugar
6-8 tsp key lime juice (you can use regular lime juice but key lime juice yields the best flavor).
1-2 tsp water
Directions:
In a separate bowl, mix flour and salt. In an electric mixer, cream together butter and sugar. Add egg, vanilla, and lime zest. On low speed, slowly add dry ingredients.
Add toasted coconut and mix throughly.
Refrigerate dough for a few hours until firm, or put in freezer for about 1 hr.
Roll dough to 1/8 inch thick. Make cookie cutouts and place on baking sheet. Knead together dough scraps and repeat.
Bake at 375 for 5-7 mins.
As cookies cool, make glaze:
In a small saucepan, stir together water, lime juice, and sugar. Stir over low heat until it reaches a syrup-like consistency.
Allow to cool for 10 mins.
Put remaining coconut in pie pan.
Dip cookies face down in glaze then press into coconut.
Posts
