Cuban Shortbread Cookies

Step 1

Cream together butter, coconut oil, and brown sugar. Slowly add flour, baking soda, lime juice, and lime zest until incorporated into a sandy mixture. If dry add 1 teaspoon milk until dough just barely holds together. If mixture is already moist omit this step.

Step 2

Lay dough onto plastic wrap. Roll into a log 2” wide. Use plastic to wrap log tightly. Refrigerate for 1-2 hours or until very firm.

Step 3

When ready to bake preheat oven to 350˚F. Cut log with sharp knife into 12-16 equal slices. Lay out on a parchment-lined baking sheet at least 1” apart.

Step 4

Add 1 teaspoon milk to small bowl. Brush milk lightly over cookies. Sprinkle lightly with granulated sugar.

Step 5

Bake for 12-15 minutes or until lightly browned on bottom. Allow to cool for 5 minutes on baking sheet then transfer to wire racks to cool completely.