Coconuttiest shortbread cookies
Cookies
I like recipes that are adaptable. This is a take on my Scottish Shortbread recipe, which usually calls for brown rice flour to add a crumbly texture. I find coconut flour adds both texture and a lovely, nutty flavor. The butter and coconut oil ensure that the cookie is still crispy and durable, just as a shortbread should be. For a twist, roll the cookies in lime-infused sugar. I like to stamp my shortbread with springerle molds to make them extra special. I also like to use this dough to make press-in tart dough; one batch of this recipe will yield one 10-inch shortbread tart crust.
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