Lime Butter Cookies with Coconut Buttercream

I'm guest posting (don't I sound professional?) this recipe at my friend Dee Dee's blog whateverdeedeewants.com. She writes a really fun blog about fashion finds, design, crafts, fun ideas for moms to do with kids, and her adorable son Brody Chopper (his middle name for reals-the coolest I have ever heard!)


I happen to have a remarkable memory for all things food. It is a blessing (and according to my pant size, also a curse). In 2006, I attended a church function where everybody brought a plate of treats to share. My neighbor (and fabulous cook) Stacy brought some little cookies topped with coconut frosting that I went NUTS over. It was difficult for me to show restraint after my 5th-but I had to consider the public setting. I tried googling the recipe, but couldn't find one with the unique moist and crumbly texture.
Last year, while teaching my children to read from the scriptures, it came to me how I should make them (what I may have actually been doing is: sitting at the computer reading food blogs by myself while my children were in time out-when one of my favorite food bloggers, Sayuri posted her recipe for these beauties.) I realized immediately due to my perfectly accurate treat memory these were the same cookies-with the addition of lime. Which, in my opinion only makes them yummier, and more perfect for summer. 

Lime Butter Cookies with Coconut Buttercream
Makes 2 dozen


Butter Cookie Dough
2 1/2 cups unbleached all-purpose flour
1-2 teaspoon grated lime zest, plus extra for decorating
3/4 cup sugar
1/4 teaspoon salt
16 tablespoons unsalted butter (2 sticks), cut into
sixteen 1/2-inch pieces, room temperature
2 teaspoons vanilla extract
2 tablespoons cream cheese , room temperature


Coconut Buttercream
1 stick butter, softened
2 cups powdered sugar
1/2 tsp. coconut flavoring
1-2 Tablespoons milk, as needed
Shredded sweetened coconut and extra lime zest for decorating

For the cookies:

Preheat oven to 375 degrees.

In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
Roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2
inches apart. Bake until lightly browned, about 10-12 minutes. Cool.

For the buttercream:

Cream the butter, sugar, and coconut flavoring until smooth. Add milk as needed until desired consistency is reached. 

After frosting the cooled cookies, top with shredded coconut and reserved lime zest.