Coconut-Cocoa Nib Shortbread Rounds

21 Feb

So Valentines Day has come and gone. This day has never been a day that I look forward to, but I have never dreaded it either. My favourite Valentine’s days were back in elementary school where everyone got cards and candies because it was practically mandatory. Lots of giggling was involved if you got one from someone you liked….even though he just wrote the same thing he did on the same card he gave to everyone else in the class. No big deal. A girl can dream…

So much hype about this day….

I’ve always chosen to keep it simple, whether or not there was a boy.

This year I chose to celebrate the fact that on this day you can bake something and give it to those you love. I extended that to the people I work with and my friends….

I bought a cheap box of Dr. Seuss valentines and baked some cookies. It’s that simple.

Oh, and I got taken out to a hockey game on Valentine’s Day by a boy….ahem….man…but that’s also….no biggie. :-)

These cookies, by the way, are simple but effective. Shortbread rounds with a crunch of cocoa nib and a sprinkle of toasted coconut for good measure. It can’t get better than that. Not unless I had drizzled the top with chocolate icing, but alas there was no time. Feel free to do so if you make these cookies. Take it up a notch and show my cookies up. They won’t mind. They’re pretty cool like that.

Coconut-Cocoa Nib Shortbread Rounds


adapted from here

2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon fine grain sea salt

1 cup unsalted butter

1/2 cup powdered sugar

1/4 teaspoon vanilla extract

1/4 cup toasted coconut flakes

1/4 cup cocoa nibs

Preheat oven to 350F degrees. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a mixing bowl beat the butter until light and fluffy. Add the powdered sugar and beat again, scraping down the sides of the mixing bowl once or twice as you are mixing. Beat in the vanilla extract. Add the flour mixture in two additions then add in the extras. Stir until everything comes together into a thick dough.

Turn the dough out onto a countertop and divide into two pieces, there is quite a bit of dough, so cutting it into two pieces just makes it easier to roll out later on. Press each piece of dough out into a flat patty an inch thick. Wrap each piece in plastic and chill completely in the refrigerator – about thirty minutes. When the dough is chilled, use a rolling pin to roll the dough out 1/4-1/2-inch thick. Cut the dough into desired shapes using cookie cutters.

Bake for 7 to 10 minutes, or until the bottoms of the cookies are barely golden.

Makes about 2 dozen cookies.

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