Lemon Coconut Shortbread Snowflakes
Ingredients
For cookies
- 110 grams granulated sugar
- 225 grams unsalted butter, removed from fridge 30 minutes befroe making dough
- 50 grams desiccated, unsweetened coconut
- 200 grams all-purpose flour
- 100 grams cornstarch
- 1/4 teaspoon Diamond Crystal Kosher salt or 1/8 teaspoon Morton's kosher salt
- 2 Tablespoons lemon zest
For sprinkling on top of cookies
- 60 grams granulated sugar
- 28 grams desiccated unsweetened coconut
Instructions
- Preheat the oven to 325° F and line 2 large baking sheets with parchment paper.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, for about 3-4 minutes. Add the coconut, flour, cornstarch, salt and lemon zest and continue mixing just until dough begins to come together. Dump dough onto the counter and finish mixing by hand.
- Divide dough in half and roll out each piece of the dough, between 2 sheets of parchment paper to a ¼ inch thick thickness. Chill dough for about 30 minutes.
- After chilling, peel off top parchment sheet and gently lay it back in place. Flip the dough over; peel off and discard second parchment layer.
- Cut the dough, using cookie cutters of your choice. I used a few different sizes of snowflake cutters, ranging from. 5 inches to 2 inches. Transfer shapes to prepared baking sheets, using a wide metal spatula, spacing them 1 inch apart. Chill snowflakes in freezer for about 10 minutes to firm them up again. Set scraps aside.
- While cookies are chilling, place sugar and coconut for the topping, in a spice grinder or food processor, and pulse a few times to coarsely grind.
- Sprinkle cookies liberally with sugar-coconut topping and bake for 6 minutes. Switch position of trays and bake for a further 7-8 minutes, until the cookies are lightly golden brown. Carefully lift one of the cookies with a spatula to check the bottom of the cookie. It should be lightly browned. Bake for a few more minutes, if it is still pale.
- These are fragile cookies so you must let them cool completely on the baking sheet, set on a rack. Store in an airtight container. They will keep for about a week at room temperature, or can be frozen for 2 months.
- Gather the scraps; repeat rolling, cutting and baking.
Nutrition
Calories: 325kcalCarbohydrates: 36gProtein: 2gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 54mgPotassium: 60mgFiber: 2gSugar: 15gVitamin A: 469IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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