Lime-Glazed Coconut Butter Cookies
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Lime-Glazed Coconut Butter Cookies
Photography by Jodi Pudge
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 112112 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 16 g16g carb |
| fibre | 00 fibre |
| chol | 17 mg17mg chol |
| sodium | 51 mg51mg sodium |
| potassium | 17 mg17mg potassium |
| % RDI: | - |
| iron | 33 iron |
| vit A | 44 vit A |
| vit C | 22 vit C |
| folate | 77 folate |
A tangy glaze cuts the richness of the flaky cookies. Paired with a plate of fresh pineapple, they make a light finish to a rich fondue meal.
Ingredients
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 1 egg 1 egg
- 1 tsp vanilla 1 tsp vanilla
- 2-1/4 cups all-purpose flour 2-1/4 cups all-purpose flour
- 1/2 cup sweetened desiccated coconut 1/2 cup sweetened desiccated coconut
- 2 tbsp cornstarch 2 tbsp cornstarch
- 2 tsp grated lime rind 2 tsp grated lime rind
- 1 tsp baking soda 1 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- Lime Glaze:
- 2 cups icing sugar 2 cups icing sugar
- 2 tsp grated lime rind 2 tsp grated lime rind
- 1/4 cup lime juice 1/4 cup lime juice
Preparation
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Whisk together flour, coconut, cornstarch, lime rind, baking soda and sa< stir into butter mixture in 2 additions. Divide in half; flatten into discs. Wrap each and refrigerate until firm, about 30 minutes.
Between floured waxed paper, roll out each disc to 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) round cookie cutter, cut out shapes, cutting and rerolling scraps. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; freeze just until firm, about 15 minutes.
Bake in 350°F (180°C) oven until firm and edges are golden, 10 to 12 minutes. Transfer to racks; let cool.
Lime Glaze: In small bowl, whisk together icing sugar, lime rind and lime juice; spread scant 1 tsp (5 mL) over each cookie. Let harden.
Between floured waxed paper, roll out each disc to 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) round cookie cutter, cut out shapes, cutting and rerolling scraps. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; freeze just until firm, about 15 minutes.
Bake in 350°F (180°C) oven until firm and edges are golden, 10 to 12 minutes. Transfer to racks; let cool.
Lime Glaze: In small bowl, whisk together icing sugar, lime rind and lime juice; spread scant 1 tsp (5 mL) over each cookie. Let harden.
Source : Canadian Living Magazine: October 2009
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