Coconut & Lime Shortbread Cookies

Directions

• Glaze
• In a small bowl whisk together icing sugar, lime zest, and lime juice until combined.
• Add in the 2-3 tbsp of water and whisk until it reaches a good consistency for spreading.
• Cookie dough
• Preheat oven to 165C.
• Toast the coconut for 5-10 minutes (until it’s lightly toasted).
• In a food processor or hand blender combine coconut, granulated sugar, lime zest, and the vanilla extract. Pulse a few times until the coconut is finely chopped.
• Add flour to the dry ingredients and mix until combined.
• Cut the butter into 1 tbsp chunks and gradually add in the butter pieces and mix until the mixture is smooth and combined. The dough will appear fairly dry at this point.
• Transfer to a large bowl and knead dough until smooth. Add milk to help bring the dough together (½ tsp at a time). Try not to overwork the dough.
• Divide the dough in half and flatten slightly with the palm of your hand. Refrigerate the dough at this point for 15-20 minutes.
• On a lightly floured surface, roll out one of the portions to about ¼” thickness. Refrigerate again for 15-20 minutes.
• Using a cookie cutter cut out the dough and place the cookies on a baking tray lined with parchment paper.
• Repeat with the remaining dough.
• Bake for 15-17 minutes, or just until the base start to brown. Transfer cookies to a wire rack, and let cool to room temperature.
• Drizzle each cookie with the lime glaze, adding extra lime zest on top if desired.