Lime-Glazed Coconut Butter Cookies
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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.
Servings: 40 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 112 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 16 g |
| fibre | trace |
| chol | 17 mg |
| sodium | 51 mg |
| potassium | 17 mg |
| % RDI: | - |
| iron | 3% |
| vit A | 4% |
| vit C | 2% |
| folate | 7% |
Suggested Recipes
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1 cup (250 mL) unsalted butter, softened
2/3 cup (150 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
2-1/4 cups (550 mL) all-purpose flour
1/2 cup (125 mL) sweetened desiccated coconut
2 tbsp (25 mL) cornstarch
2 tsp (10 mL) grated lime rind
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
Lime Glaze:
2 cups (500 mL) icing sugar
2 tsp (10 mL) grated lime rind
1/4 cup (50 mL) 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.
Tags:
Cheese/Other Dairy; Sugar/Sweets; Eggs; Grains; Fruits; Bake; Cookies-Bars-Squares; Butter; Sugar; Vanilla; Flour; Coconut;
Source
Canadian Living Magazine: October 2009
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