parsnips aplenty

Shortbread, short entry.

This is an infinitely adaptable basic recipe: one part sugar, two parts butter, three parts flour (by weight). Because it’s so simple, you should bring out the good butter for this. Or the good… coconut oil?

Coconut Lime Shortbread
makes about 20 cookies

2 cups all purpose flour
1/4 teaspoon salt
1/2 cup (one stick) butter, at room temperature
1/2 cup coconut oil, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
zest of 1 lime
unsweetened dried coconut

Combine all ingredients except dried coconut and rub together with your hands until a dough forms – it will barely hold together. Pat into a circle and wrap in plastic; stow it in the fridge for at least an hour. (I left mine in there for a week. Oops.)

Preheat to 350F. Remove dough from fridge and let warm enough to roll into a circle 1/2″ thick. Pat dried coconut into the dough and cut into any shapes you like. (Unicorns!) Bake 15 minutes and allow to cool on baking sheet 5 minutes before removing to a rack to cool completely.

I brought these to Zeke’s birthday party. Here is a picture of Zeke eating his giant birthday cupcake.

Hooray for sugar!