This shortbread cookie seemed like a good Christmas Cookie entry as it uses almost only Bob’s Red Mill products and because everyone knows Florid is know for its citrus and key lime pie! They’re the perfect snack or coffee cookie and not too sweet like most holiday treats.
- ¼ cup coconut oil, softened
- ½ cup coconut sugar
- 2 tbsp key lime juice
- ¾ cup shelled & salted pistachios, divided
- ½ cup almond meal (for paleo version) or oat flour (for nut-free version)
- 1 tbsp tapioca flour
- 1 tbsp coconut flour
- 2 tbsp key lime zest
- Optional: shredded coconut
- Mixing bowl
- Food processor
- Plastic wrap
- Parchment paper
- Cookie sheet
- Mix the coconut oil and sugar together in a mixing bowl. Mix in the key lime juice and set aside.
- In a food processor or ninja, process ½ cup of the pistachios, almond meal/oat flour, and tapioca and coconut flour until well combined and pistachios are almond completely ground.
- Stir into the coconut oil/sugar mixture until well combined.
- Roughly chop the remaining ¼ cup of pistachios and stir into the mixture along with the key lime zest.
- Knead the dough together with you hands adding a small bit of coconut oil if needed.
- Lie out a large piece of plastic wrap and roll the dough into a log, squeezing it together and rolling tightly so it does not fall apart or crumble while cutting later on.
- Refrigerate for at least 1-2 hours or until very firm.
- Preheat the over to 350F/180C and line a cookie sheet with parchment paper.
- Remove the cookie log from the refrigerator and cut the cookies about ¼ to ½ inch thick depending on how thick/thin you can cut them.
- Bake for 8-10 minutes, making sure not to burn them.
- Let cool and serve warm or at room temperature.