This fun recipe from Christen of Life:Styled uses our coconut flour and a hint of lime to make shortbread with a little extra zing! We love how she used natural food dyes to make a rainbow of colors and a simple touch with a toothpick or skewer and a light circle press turned these round shortbread cookies into buttons. Life is never boring with Christen. We’re in love with Life:Styled and hope you’ll fall for her too! Of her blog, Christen writes, “Life:Styled is a place to come for weekly menu and recipe inspiration, kids craft ideas, and tons of free downloads for your parties, life, and home.”
Gluten Free Coconut-Lime Shortbread Cookies
- 1-1/2 cups Bob’s Red Mill Gluten Free All Purpose Baking Mix
- 1/2 cup Bob’s Red Mill Coconut Flour
- 1/4 tsp Salt
- 2 sticks (1 cup) Unsalted Butter, softened
- 1 cup Confectioners’ Sugar
- 1 tsp Lime Zest
- 1 tsp Vanilla Extract
Whisk together the flours and salt in a bowl. With a mixer fitted with the paddle attachment, beat butter, sugar and lime until pale and fluffy. Reduce speed to low and slowly add the flour mixture until just combined. Adding color with natural food dyes is a fun way to make these cookies pop, so you can mix some in at this point if desired. Divide dough in half. Shape into a disk; wrap in plastic. Chill until firm, about 1 hour.
Preheat oven to 350°F. Let dough soften slightly at room temp. Working with one disk at a time, roll out dough on a lightly floured surface until 1/2 inch thick. Using round cookie cutter cut out your shape and space onto cookie sheet 1 inch apart.
Bake until edges are pale golden, 16 minutes. Transfer to wire racks to cool. Can be stored in airtight container up to one week.