Lime Coconut Nut Bars

The ingredients that Sheryl at Lady Behind the Curtain picked for the May Dessert Challenge were coconut and lime.  Since I am not a fan of lime, I almost skipped this one.

However, I had managed to get my dates mixed up and missed last month’s challenge of pretzels and caramel, so I decided that I wanted to give it a go.  It is no secret that, given the chance, I will always elect to make a cookie, and the cookie is usually a bar cookie.  This time is no exception to that.  I looked through my favorite Farm Journal Homemade Cookies book for ideas, found a recipe that called for lemon juice and decided I could use lime juice instead.

I don’t usually have limes on hand, but I do keep a product called TrueLime in my pantry for those rare times that I use lime.  I opted to use that in my recipe, using 2 packets and 2 T. water.  Lime lovers could use the juice of a real lime, zest the lime and add it for more lime flavor.

I thought that almonds went well with the coconut, but any nut can be used.  Macadamia nuts would be good for a splurge, I think.

Since there is such a small amount of butter called for in the glaze, I place it in a medium, metal mixing bowl and put the bowl in the oven until the butter is melted.  Also please note that the recipe calls for sifted confectioners.  Measure a cup of confectioners sugar, sift it and measure again.  There will be more sugar than will fit into the cup.

A little confession here:  In a burst of ill-conceived creativity, I tinted the glaze green.  In retrospect, that was not such a good idea.  It did not look so good in the photos.  As usual, I was up against the fence and did not have time or ingredients to make another batch.  It certainly did not affect the taste, however.

Lime Coconut Nut Bars
adapted from Farm Journal Homemade Cookies

1 1/2 c. sifted flour
1/2 c. brown sugar, firmly packed
1/2 c. butter or margarine
2 eggs, beaten
1 1/2 c. flaked coconut
1 c. brown sugar, firmly packed
3/4 c. chopped nuts
2 T. flour
1/2 t. baking powder
1/4 t. salt
1 c. sifted confectioners sugar
1 T. butter or margarine, melted
juice of 1 lime, about 2 T.

In a large mixing bowl combine flour and brown sugar.  Mix to combine.  Cut a cube of butter into several slices and add to flour/brown sugar mixture.  Using a pastry blender or two knives, cut butter into flour/brown sugar mixture until mixture resembles coarse cornmeal.  Turn into a foil-lined 9x13-inch baking pan, patting down firmly and evenly.  Bate at 275 degrees 10 minutes.  Wipe out the mixing bowl, add eggs and beat.  Stir in brown sugar, coconut, nuts, flour, baking powder and salt.  Gently spread on top of baked crust.  Increase oven to 350 degrees.  Bake 20 minutes.  Measure a cup of confectioners sugar.  Sift and measure again.  In a small bowl, combine confectioners sugar, melted butter and lime juice.  Spread over the top of the warm cookies.  Cool slightly, cut into bars.  Cool completely in pan on a rack.  Makes about 36 bars.

Lime Meltaways-Christmas Cookie Swap

This is a two post day.  Looks like cookie week here at Grandma Loy's Kitchen.

Yesterday I posted the recipe I used for The Great Food Blogger Christmas Cookie Swap.  Today I am posting a recipe for Christmas Cookie Swap.  This swap was different in that each participant was to send a cookie recipe to someone and receive a cookie recipe from someone else.  They were then supposed to make the recipe and either blog about it or send an email to one of the hosts.  This swap was hosted by Julie Espy at White Lights on Wednesday and these bloggers.

Mom's Test Kitchen
Carrie @ My Favorite Finds
Deb @ Cooking on the Front Burner
Carrie @ The Frugal Foodie Mama
Michelle @ Michelle's Tasty Creations
Kim @ The Sunflower Supper Club
 
The recipe I received came from Megan Patent-Nygren.  I am not sure if she has a blog.  (Megan if you do, please put it in the comments.  Thanks.)

This recipe stretched me just a bit.  In all my long years of baking, I have never made anything lime flavored.  Don’t know why, just haven’t, so this was a new flavor cookie for me.  The cookies don’t contain any egg so would be good to make for someone with egg allergies.

I either did not wait for the cookies to cool down long enough or I shook them too vigorously when coating them with the powdered sugar as I had several break.  After that I put the powdered sugar in a pie pan and just rolled the cookie in it.  I think my cookies aren't as heavily dusted with sugar as they were meant to be.

These were fun and different to make and would be a welcome addition to any cookie tray assortment.

Here is the recipe straight from Megan’s email: These are our favoritists at our house.  They can be found on page 121 of Martha Stewart's Cookies (2008).  Also found at http://www.marthastewart.com/316576/lime-meltaways-from-the-martha-stewart-show
 
Lime Meltaways
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
(The only adaption I make is to use salted butter and leave out the added 1/4 tsp. salt.)

1. Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
2. Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
3. Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
4. Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks

 I sent a recipe for Chewy Butterscotch Brownies to Aimee at Like Mother Like Daughter.

I am linking up to Christmas Cookie Swap.  Click the links below for some great cookie recipes.