Today is National Shortbread Day! While I WAS feeling a little cookie-d out from the holidays, I’ll still celebrate today, because I found a really good butter-free shortbread recipe. Traditionally made from one part sugar, two parts butter, and three parts flour, these crumbly little cookies are perfect with an afternoon hot beverage. When I lived in London, Brits referred to shortbread cookies as biscuits, and you could find them in any decent hotel next to the coffee maker. Our recipe is a little sweeter than the traditional, but I thought it was just about perfect!
Coconut Oil Shortbread Cookies
1 cup Kelapo Extra Virgin Coconut Oil, warmed
1 1/2 cups powdered sugar
3 cups flour
Mix together all ingredients until dough forms a ball. On a piece of parchment paper, place dough and shape into a log, sealing all edges. Refrigerate 30 minutes, then unwrap dough and cut into 1/3 inch slices, baking at 400 degrees for 8 minutes. Remove from the oven and let cool 10 minutes. Enjoy with a cup of coffee or tea.