Snack

Lemon Coconut Shortbreads is for Snack.

Lemon Coconut Shortbreads takes 10 minutes to prepare.

Lemon Coconut Shortbreads takes 15 minutes to cook.

Lemon Coconut Shortbreads makes 24 servings.

The ingredients for Lemon Coconut Shortbreads are:

1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) unsweetened coconut
1/4 cup (60 mL) SPLENDA? No Calorie Sweetener, Granulated
2 tsp (10 mL) finely grated lemon zest
1/4 tsp (1 mL) salt
2/3 cup (160 mL) unsalted butter, cool but not cold

Here is how you make Lemon Coconut Shortbreads:

Preheat oven to 325?F (160?C) and line a baking tray with parchment paper.In a food processor, pulse flour, coconut, SPLENDA? Granulated, lemon zest and salt. Break butter into pieces and pulse until dough comes together (dough will be soft). Shape into a disc, wrap and chill for at least 2 hours.On a lightly floured surface, knead dough once or twice until pliable. Roll out to just shy of 1/4-inch (7 mm) thickness and cut out into 2-inch (5 cm) cookies of desired shape. Bake for 12 to 15 minutes, just until bottom edges start to colour. Cool cookies on baking tray before removing. Store cookies in an airtight container for up to 5 days or a month frozen.Number of Servings: 24Recipe submitted by SparkPeople user JUNEBUG160.

The nutritional information for Lemon Coconut Shortbreads is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 78.7

• Total Fat: 6.4 g
• Cholesterol: 13.7 mg
• Sodium: 25.8 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 0.5 g
• Protein: 0.8 g