Coconut Lime Shortbread

Recipe written by The Chef Next Door

Makes 16 shortbread cookies


2 sticks unsalted butter, at room temperature 

1 cup powdered sugar 

1/2 tsp coconut extract

Juice of half a lime

Zest of one lime

1 cup all-purpose flour

1 cup Bob's Red Mill Coconut Flour

Preheat the oven to 300 degrees and lightly spray two 9" round cake pans with baking spray. 

In the bowl of your stand mixer, beat together the butter, sugar, coconut extract and lime juice and zest until light and fluffy. Slowly beat in both of the flours until completely combined. The mixture may seem a little dry at first; keep beating till it comes together. If it still won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough. (I added about a teaspoon of water and the dough was perfect) 

Divide the dough in half and press each half into one of the prepared pans, smoothing the surface with your fingers. Use a fork to prick the dough all over, which allows any steam to escape, and prevents the shortbread from bubbling as it bakes.  

Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 30 minutes. Remove it from the oven and immediately turn each shortbread round out onto a clean work surface. Using a pizza wheel or sharp knife, cut each round into 8 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool. 

Bon Appetit!