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Coconut Lime Shortbread Cookies

With Bob's Gluten Free All Purpose Flour as the base...this recipe is less daunting to those starting out in GF baking. This recipe was not tested by Bob's Red Mill. Gluten Free, Low Cal, Low Carb, Soy Free.


Step 1

Whisk together the flours and salt in a bowl.

Step 2

With a mixer fitted with the paddle attachment, beat butter, sugar, lime and vanilla until pale and fluffy.

Step 3

Reduce speed to low and slowly add the flour mixture until just combined.

Step 4

Adding color with natural food dyes is a fun way to makes these cookies pop, so you can mix some in at this point if desired.

Step 5

Divde dough in half. Shape into a disk; wrap in plastic. Chill until firm, about 1 hour.

Step 6

Preheat the oven to 350°F. Let dough soften slighly at room temperature.

Step 7

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.

Step 8

Bake until edges are pale golden, 16 minutes. Transfer to wire racks to cool. Can be stored in airtight container up to one week.
Coconut Lime Shortbread Cookies

Servings: 24



Products Used in this Recipe

GF All Purpose Baking Flour

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Gluten Free
Organic Coconut Flour

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Baking Aids
Sea Salt

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Ratings & Comments (2)

5 Stars  50%  1
4 Stars 0%  0
3 Stars 50%  1
2 Stars 0%  0
1 Star 0%  0


2 Reviews

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Jo December 10, 2014
The flavor is very good. However, these cookies really spread and end up fairly thin and fragile. I suggest waiting 5-10 minutes before removing them from the cookie sheet. Perhaps an egg added might help hold them together better (but then they wouldn't be shortbread).
Bob's Red Mill December 10, 2014
To prevent spreading, try chilling the portioned and shaped dough for about 1 hour, then transfer the cookies directly to a preheated oven to bake.

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