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.
- Portion size 40 servings
- Credits : Canadian Living Magazine: October 2009
MethodIn large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Whisk together flour, coconut, cornstarch, lime rind, baking soda and salt; 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.
Nutritional facts Per cookie: about
- Sodium 51 mg
- Protein 1 g
- Calories 112.0
- Total fat 5 g
- Potassium 17 mg
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 16 g
- Iron 3.0
- Folate 7.0
- Vitamin A 4.0
- Vitamin C 2.0