Lemon Coconut Shortbread

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The holidays are all about celebrating family traditions while recognizing that every family is unique. This is also the perfect time of year to instil a new family tradition, especially when it comes to food. This season try giving your favourite traditional holiday recipe a twist by adding an additional and complementary flavour or ingredient. You never know, it may even become your new family "traditional" recipe for years to come. For a twist on traditional shortbread try the following recipe from celebrity chef, Anna Olson, and visit www.splenda.ca for more variations on holiday shortbread.

Lemon Coconut Shortbread

Makes: 24 cookies

Preparation time: 10 minutes

Ingredients

• 1 cup all purpose flour

• 1/2 cup unsweetened coconut

• 1/4 cup Splenda No Calorie Sweetener, Granular

• 2 tsp finely grated lemon zest

• 1/4 tsp salt

• 2/3 cup unsalted butter, cool but not cold

Directions

Preheat oven to 325 ?F (160 ?C) and line a baking tray with parchment paper.

In a food processor, pulse flour, coconut, Splenda, 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.

Cookies will keep up to 5 days in an airtight container or frozen for a month.

Nutritional Information

Amount per Serving: Serving Size: 2 cookies

Total Calories Per Serving: 150, Calories from Fat: 110, Total Fat: 12 g, Saturated Fat: 8 g, Cholesterol: 25 mg, Sodium: 50 mg, Total Carbohydrates: 9 g, Fibre: 1 g, Sugars: 0 g, Protein: 1 g

Credit: News Canada

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