wholesome greetings, take ii: honey coconut shortbread cookies

by Chen

A big day of baking. (Check here for another awesome cookie recipe posted 20 minutes ago.)

What’s unique about these shortbread cookies is not only they are sweetened by orange blossom honey, which yields a pleasing citrus aroma and pairs well with the rich coconut; plus, there is corn flour! It gives the cookies a lovely yellow color and crumbly texture.

honey coconut shortbread cookies
Makes about 4 dozens, depending on the shape of the cookies

1 1/2 sticks butter, room temperature
3/4 cup orange blossom honey, or other mild honey
1 egg
1 1/2 cups corn flour (not cornmeal)
1 1/2 cups AP flour
1 cup unsweetened finely shredded coconut
1/4 tsp salt

Whisk together the corn flour, AP flour, coconut, and salt and set aside.

In a large bowl, cream together the butter and honey. Beat in the egg until well combined. Stir in the flour mixture until smooth. Wrap the dough in plastic wrap and chill overnight or until firm.

Preheat the oven to 350F. Line two (or more as needed) baking sheets with parchment paper.

Using a sharp knife, cut the dough into 1/4-inch thick slices (any shape you like) and place on the prepared baking sheets. Bake until the edges are lightly browned, about 12 minutes. Cool completely before serving. Store in an airtight container at room temperature.