National Shortbread Day

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.

 

-AM

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2 Comments Post a comment

  1. January 11, 2012 at 11:45 am

    I’ve been wanting to use coconut oil in my baking and just wasn’t sure where to start. My family hates coconut except me of course and I was just not sure how much flavor it imparts on savory cooking. I look forward to going through your recipes 🙂

    • January 11, 2012 at 11:54 am

      Thanks Susie! In most savory dishes you can barely taste it, especially with dishes like stir-fry and fajitas. We hope you enjoy our recipes.

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