But today, and it's Monday as I write this, I have a legitimate reason for merriment. My little sister brought a brand new baby girl into the world this afternoon. A pink and perfect little baby to add to her pink and perfect collection of three at home. I've only called the hospital a grand total of 36.5 times (.5 because I don't really count the time I called and hung up.) I'm an Aunt. I know it's kind of old news, since I've been an Aunt since I was eight years old and I currently have more than forty nieces and nephews, but it will never go out of style with me. I'm proud to be an Aunt and delighted to be a part of a large and loving family. So celebrate with me this time, if you're looking for a reason. If you're not, then this cookie ought to be reason enough. They were fantastic; I mean really truly phenomenally delicious. I made my husband hide the last one away, but like an addict, I was searching the cupboards and finally crawled back and asked him where it was. But he had already eaten it. Wise and good quiet man, couldn't you have saved the last one for me? But I can't be ruffled on a day like today. The happiest days are when babies are born.
Money Saving Tips:
I left out the macadamia nuts on this one; they still rank as a luxury nut in my book, so I never have them in the cupboard. This cookie uses both the zest and juice of a lime-perfect money saving tactic. I leave my coconut on top of the cookie, where it gets the most bang for the coconut lovers, and where I can leave it off for the coconut nay sayers. I toast my coconut in the microwave on a paper towel; the process takes about 1 minute. Stop the microwave every 10-15 seconds and stir the coconut; repeat until toasted.Toasted Coconut and Lime Shortbread Cookies
Estimated Cost: $1.75 for a bitty batch
Notes: I've changed this recipe up a bit, so I'm sharing my tweakings.
1/2 cup softened salted butter
1/3 cup sugar
zest of one lime
3/4 cup plus 1 tablespoon flour
dash of salt
juice of one lime
1/2 cup powdered sugar, more or less
1/2 cup toasted coconut
Preheat oven to 325 degrees. Line a loaf pan with buttered tin foil. In a small bowl, cream butter, sugar and lime zest until nice and fluffy. Add flour and just a dash of salt. Pat into prepared pan and bake for about 20-30 minutes (or longer; watch for the entire surface to be bubbly-not just the edges.) Cool on counter. Prepare glaze by combining powdered sugar and lime juice until smooth. Pour over cooled cookies and sprinkle with coconut. Yum!
Coconut Chicken Curry