Simply Sightless Recipes

Add your favorite hot cocoa toppings and enjoy!

This recipe makes about 30, flat and round shortbread cookies with a sweet lime glaze. The scent of lime and coconut will make your house smell like an island paradise! For this recipe you will need an oven, a food processor, a small bowl, and a baking sheet. Please remember practice proper kitchen safety while cooking. Cookie Ingredients: - A Half Cup Shredded, Sweet Coconut Flakes - A Half Cup Granulated Sugar - One Lime - 1 Teaspoon Vanilla - 2 and A Half Cups White Flour - 1 Cup Cold Dairy Free Butter Cut Into Pats, or 1 Cup of Olive Oil - 2 Cups of Powdered Sugar Recipe Instructions: First, set your oven to broil and place your coconut flakes on your cookie sheet. Carefully place the tray in the oven to toast them. If you have never done this before, shake the cookie tray a little bit to listen to the flakes. Before toasting, they will not make much sound on the metal. After toasting, they will scratch the metal because they have hardened a bit. They will also be more fragrant. Remove the now toasted coconut from the oven and dump it into your food processor. Set the oven to 325 degrees. Zest your lime completely, over the entire surface, then cut it in half and squeeze out the juice into a small bowl. Make sure to remove any seeds that fall into the juice and add a pinch of zest to the small bowl. Put the rest of the zest into the food processor and add the half cup of sugar and the teaspoon of vanilla. Pulse the processor three times quickly to chop the coconut, then add the two and a half cups of white flour. Run the processor for about 5 seconds. The contents should now feel like a powder. Add the one cup of non-dairy butter in pats, which is in thin cuts or small spoonfuls, to the food processor, and pulse it until the contents become a crumbly dough. Be careful checking the contents of the processor and be sure it cannot run while your hand is near the blades. Remove the dough and knead it until it is mostly smooth. Rip the dough off and roll it in your hands to form balls, about the size of a ping pong ball. Place the rolled balls on the cookie sheet. You may place parchment paper on the cookie sheet to reduce cleanup. You can also squish the dough balls a bit with the palm of your hand. This will give them a flat shortbread look, but is not necessary. Place the cookies in the oven for about 15-17 minutes. While the cookies are baking, return to your small bowl from earlier and mix in two cups of powdered sugar with a whisk or fork. It should thicken quickly. Once the cookies are baked, wait for them to cool a bit before adding the glaze. If the cookie is too warm, the glaze will not harden and will simply drip off.

Multiple shots of my wedding ceremony. My wife and my left hands are bound together with blue and gold ribbon as we pose just after the ceremony. We take a silly picture with our two maids of honor, who are dressed in navy blue in contrast to our cream and white. We take a selfie with my new brother in law. We pose smiling with my now sister in front of a large window. My wife and I cut our wedding cake, which she must guide my hand to do. The photo series ends with a portrait shot of only me.