A perfect way to celebrate spring! -- Coconut-Lime Shortbread Cookies

Coconut-Lime Shortbread Cookies

Ingredients:

Cookie Ingredients:

• 1/2 cup flaked coconut, toasted
• 1/2 cup sugar
• 2 Tbsp. lime peel
• 1 tsp. vanilla
• 2 1/2 cups all-purpose flour
• 1 cup cold butter, cut into pieces

Lime Glaze Ingredients:

• 2 cups powdered sugar
• 1 tsp. lime peel
• 1 Tbsp. lime juice
• 2 to 3 Tbsp. water

Directions:

To Make Cookies:

Preheat oven to 325 degrees. In a food processor, combine coconut, sugar, 2 tablespoons lime peel, and the vanilla. Cover and process until coconut is finely chopped. Add flour; cover and process for one or two pulses until combined. Add butter; cover and process until mixture starts to cling. Transfer to a very large bowl (dough will appear dry). Knead dough until smooth. Shape dough into a ball; divide in half.

On a lightly floured surface, roll out one of the dough portions to about 1/4″ thickness. Using desired 1.5″ to 2″ cookie cutters, cut out dough. Place cutouts 1″ apart on an ungreased cookie sheet. I actually dropped these by teaspoonfuls and pressed with a sugar dipped cup.

Bake for 15-17 minutes, or just until bottoms start to brown. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portion. If desired spread tops of cookies with the lime glaze and sprinkle with additional lime peel.

To Make Lime Glaze:

In a small bowl, whisk together powdered sugar, lime peel, and lime juice until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.