I think I’m officially part of the Tuesdays With Dorie baking group. Although I’m still waiting to see my name on the official list. This group bakes one recipe per week from Dorie Greenspan’s book, Baking: From My Home to Yours. I bought this book last year hoping to get into the group, but wasn’t able to until now.

These recipes are delicious. Since purchasing the book I’ve baked several for me and JD or friends. Dorie’s writing style is very conversational and more informative than any cookbook I own. She takes care in telling the reader how things will look while adding ingredients, and “not to worry” if consistency changes while mixing/folding/prepping. Dorie also gives tips on how to alter the recipe and the time frame to eat or freeze within.

So…this week’s recipe is called Coconut Butter Thins (p. 145) and was chosen by Jayne of The Barefoot Kitchen Witch

I gathered all my ingredients and went to the store for the ones I didn’t have – macadamia nuts, coconut, coriander, and a lime. Since I was laking those this recipe was more expensive than hoped. I did, however, find the nuts on sale at Kroger. 🙂

img_6575

This recipe was basically your typical shortbread, but with a twist.

img_65781Dorie suggested that the sugar be infused with the lime zest by pressing the zest in the the sugar. The purpose is to bring out even more of the lime flavor.

img_6579After creaming the butter and sugar, the vanilla, the dry ingredients, coconut, and finely chopped macadamia nuts. 

img_6582This dough is very similar to shortbread, but a little more gooey. If there are dry ingredients in the bottom of the bowl, just kneed them into the rest – and there were. You can tell Dorie has really make these recipes…and knows the questions we novices will ask. 

img_6583The next step is to turn the dough out into a gallon zip lock bag, leave the top unsealed and roll out to 1/4″ thick and refrigerate for 2 hours to 2 days. I LOVE this trick. I’ve used it for pastry dough and it keeps the counter clean! Less clean up time is a good thing.

img_6586The dough is cut into 1 1/2″ squares and poked twice with the tines of a fork – then bake!

img_65881And so that’s how they turned out. They spread a little but were really good. They had just right amount of chewy and crunchy and buttery with a little zing from the lime zest. I’m not a huge coconut fan, and macadamias never were my favorite but these were good. I think my Mom would like them a lot. When I think of coconut, it makes me thing of spring. And maybe that’s from my Mom. I shared them with several people who aren’t coconut fans and they said they didn’t taste the coconut at all. 

I think I’d make these again. The recipe was easy, fast and very good. Thank you Dorie!

Advertisements