Okay. As you already know if you’re reading with ANY regularity here, I. Love. Shortbread.
I love to make them, I love to eat them and now? Now I love to photograph them. Food porn, that’s what this is all about, isn’t it?

This is so similar to the brown sugar pecan shortbreads…but these are enhanced with lime–leaving flecks of green in the dough–, coriander, coconut and macadamias.

I’ll be honest. I cannot quite pick out the macadamias–so maybe I should have gone with something different, but mostly I am determined to follow these to the T. This is my learn to bake year.

Anyway. Here’s the secret of good shortbread: DON’T OVERMIX! I love the rolling out in the zip-lock…this is such a neat and clean recipe. Into the fridge overnight..bake before I head out the door, take to office, reap the reward of praise as people devour them.

My one recipe note–Dorie says they turn into something lacy. Not mine…They just turned into nice shortbreads…Nice, delicious shortbreads..Cannot complain about that!

I love coconut. I love lime. I love coriander. Those three tastes totally make this cookie for me. What if I sprinkle the macadamias on TOP of the cookies next time???

Eat up. Visit the other TWD bakers, too! Check it out. Especially check out Jayne of The Barefoot Kitchen Witch. She picked this week’s recipe–and you can find it there OR in Baking from My Home to Yours.