I remember as a little girl, my Mom was my hero. She’s still my hero, though our relationship has gone through many changes over the course of both our lives. My Mom was the ‘young’ mom, the beautiful mom…the mom my friends all wanted to ‘adopt’. In my eyes, my mom was flawless. Everything she cooked was amazing. She could iron clothes like nobody’s business! She even ironed socks and underwear! Our house was always immaculate! Clothes were all folded uniformly and stowed away in our dressers so neatly. Cans and pantry items all faced the same direction with English labels facing forward, and nothing askew. I have no idea how my Mom did it all.
The one thing Mom was never really a fan of was baking. I recall a few times she’d bake from her 1970s-198os cookbooks (I never really liked the pastel coloured mini marshmallow and coconut treats from that vintage) or sometimes she’d bake cookies or a cake “homemade from a box”. We always had fun “helping” her. Plus, everything she made was always amazing because she made it.
I do recall one time when I was in elementary school (I can’t remember what grade I was in), Mom forgot to bake cookies for our school Christmas party. She quickly picked up a container of shortbread cookies that were beautifully decorated with sparkly festive sugar crystals. I remember them vividly. They were beautiful Christmas trees, stars, Santa Claus shapes…and Mom said, “Don’t tell them that I didn’t bake them!”
I giggle every time I think of that story. I never told a soul that Mom didn’t bake them. It was only until this year that Mom said, “Remember when I used to buy cookies for your school parties and tell you not to say I didn’t bake them?”
Mom makes me laugh. She brings those stories up because she never knew how she ended up with a daughter who LOVES to bake. This is something she tells everyone. For special occasions, she always requests one of my signature cheesecakes.
I did, however, get Mom to help me bake shortbread cookies for the holidays a few years back. Now that I’m a mom, we’re creating new family memories.
Little One has always been my little helper in the kitchen. She loves doing it all…especially baking cookies!
* Note: Photo below is of my traditional shortbread cookies, decorated for Christmas. The first batch of coconut lime cookies I made didn’t last! Hubby and Little One claim they have ‘poor shelf-life’ and ‘poor keeping quality’. In other words, THEY ATE THEM ALL!!!
- 2½ cups all-purpose flour
- ½ cup sugar (white sugar for this recipe)
- ½ cup coconut flakes (I like them toasted)
- 2 Tbsp. grated lime zest
- 1 tsp. vanilla (I use my homemade vanilla)
- 1 cup Gay Lea butter, cold & cut into pieces (I use Gay Lea Spreadables sometimes)
- Lime Glaze (optional):
- 2 cups powdered sugar
- 1 tsp. grated lime zest
- 1 Tbsp. lime juice
- 3 Tbsp. water
- Preheat oven to 325 degrees. Combine coconut, sugar, 2 tablespoons lime zest, and vanilla.
- Add flour and mix ingredients until combined.
- Add butter and combine mixture until it starts to cling.
- Knead dough until smooth. Shape dough into a ball; divide in half.
- Cover dough with a piece of plastic wrap. Place wrapped dough on another baking sheet and chill until firm, 30 minutes.
- Lightly flour your surface and roll out one of the dough portions to about ¼" thickness. Using cookie cutters (preferably 1.5" to 2" cookie cutters and whatever designs you wish - if it's the holidays, go festive with stars), cut out dough. Place cutout cookie dough 1" apart on an ungreased cookie sheet or pn cookie sheet with parchment paper.
- Bake for about 15 to 17 minutes. Just make sure to bake them only until the edges begin to brown slightly. I actually baked mine for 17 minutes.
- Transfer cookies to a wire rack and let cool completely.
- Make a second batch with the remaining shortbread dough by repeating the exact procedures.
- OPTIONAL: If you wish, you can *glaze the tops of cookies with lime glaze and garnish by sprinkling a bit of grated lime zest.
- *Lime Glaze:
- Whisk powdered sugar, lime peel, and lime juice together in a bowl until combined. Add in three tablespoons of water, and whisk until it the perfect consistency for spreading on cookies. Et voila!
I am going to make more batches of these coconut lime shortbread cookies and am going to surprise some unsuspecting recipients! Our Purolator, Muskoka Delivery, and Canada Post delivery people are always so great to me. I see them pretty regularly when they drop off weekly parcels. I think they’ll be surprised when I give them these treats as a special thank you! Who doesn’t love shortbread cookies?
I have to tell you how excited I am about Gay Lea’s Shortbread Bliss contest!
It’s a national contest running across Canada (sorry, excluding Quebec) and it runs from November 1, 2013 – December 31, 2013. I wasn’t aware that Gay Lea’s Shortbread Bliss launched for the first time 6 years ago!
The contest is held on the Gay Lea Facebook Page at https://www.facebook.com/gayleafoods.
How to enter:
You must ‘Like’ the page to enter
Interactive functionality allows entrants to come back every day to play and accumulate ballots for more chances to win!
Daily Prizes: Cook Books
Weekly Prizes: KitchenAid mixers
Grand Prize: A New Kitchen!
There is a recipe advent calendar for you to peruse as well! Hello…shortbread!! Yes, please!
Speaking of shortbread cookies, would you like to make some?
ONE grand-prize winner (one winner across all 15 #GayLeaFoods Ambassadors’ blogs) will win a KitchenAid® Classic Series Stand Mixer!
To enter, simply fill out the Rafflecopter form below. Readers know that they may enter across many blogs, but may only win on a single blog. Entrants must be a resident of Canada, however those in Quebec are unfortunately unable to enter the giveaway. The winner can expect their prize in about 4-6 weeks after the closing date of the giveaway.
Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.