Leftovers Club: Glazed Coconut-Lime Shortbread

I made these for the Leftovers Club. If you haven't done it you should check it out. 

These were easy to make and easy to eat. 

A little bite of sunshine.

Perfect to get your summer mood on.

And for music to help with a mini-vacation:

"Island in the Sun" Weezer

Adapted from The Flying Brownie by Shirley Fan

Ingredients

• 2 1/4 cups flour
• 1 cup sweetened shredded coconut
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temp
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 heaping tablespoon freshly grated lime zest

• 1 cup confectioners' sugar
• 2 tbsp lime juice
• 1 tsp lime zest

Directions

Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper, leaving extra for overhang; set aside.

Make the shortbread: in the bowl of an electric mixer, beat the butter and granulated sugar until light and fluffy. Add the vanilla and lime zest; mix until combined. Add the flour, coconut, and salt and mix on low speed until combined. Transfer the mixture to the prepared pan and firmly press into the bottom of the pan. Bake until the edges of the shortbread are golden, 30 to 35 minutes. Let the shortbread cool in the pan.

Meanwhile, make the glaze: in a small bowl, mix the confectioners' sugar, lime juice, and zest until well combined.