Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray. Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here.
The next bake that I've tried from my selected cookbook for this month for Cookbook Countdown #6, Williams-Sonoma : Home Baked Comfort by Kim Laidlaw, is Coconut and Lime Shortbread.
Firstly, I've got to say that this is one of the best shortbreads, ever! According to the author, "A good shortbread cookie should be buttery and tender, crumbly and toothsome". And these are exactly that!
The dough is easy to put together, only thing is do not overknead. It is then refrigerated for about 30 minutes. Once the dough is taken out from the refrigerator, work quickly as it softens rather fast. If it is too soft to handle, refrigerate the dough again before proceeding. Sliced to size, prick with a fork and scatter some sugar over the top. Bake until golden at the edges about, 22 minutes.
There's lightly toasted shredded coconut and zest of a lime in the dough. And while the shortbread are baking, they smell delicious!
Buttery, tender, crispy, crumbly and so, so good! I've enjoyed snacking these Coconut and Lime Shortbread with a mug of hot black coffee. Another keeper recipe from this fabulous book!
(adapted from "Williams-Sonoma : Home Baked Comfort", by Kim Laidlaw)
Makes about 2 dozen cookies
3/4 cup (6oz/185gm) unsalted butter, at room temperature
1/3 cup (3oz/90gm) sugar, plus more for sprinkling
finely grated zest of 1 large lime
1/2 tsp kosher salt
1/3 cup (1-1/2oz/45gm) packed sweetened shredded coconut, lightly toasted
1-1/3 cups (7oz/220gm) all-purpose flour
In the bowl of a mixer fitted with the paddle attachment, beat the butter and 1/3 cup sugar on medium-high speed until combined. Add the lime zest and salt, then stir in the coconut and flour, Beat on low speed until the dough comes together. Dump the dough onto a large pieces of parchment paper, top with another large piece of parchment, and roll out the dough about 1/4 inch (6mm) thick. Put the parchment-covered dough on a baking sheet and refrigerate for about 30 minutes.
Position a rack in the middle of the oven and preheat the oven to 325F (165C). Slide the dough onto a work surface. Remove the top piece of parchment and use it to line the baking sheet.
Cut the dough into finger-sized rectangles about 1 inch (2.5cm) wide or use a cookie cutter to cut into shapes. Transfer to the baking sheet, spacing the dough pieces slightly apart. Pierce the surface of the dough all over with a fork and sprinkle with sugar. Bake until lightly golden at the edges, about 22 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
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