This shortbread is packed with a whole lot of my favorite flavors! Put the lime in the coconut and drink it all up..... wait, no eat it all up!! I sure could! These were a big hit. I made them for lunch yesterday. Bill and Cally hauled wood all day.
We primarily heat our house with the wood stove. It is not very often we run our furnace. So to accomplish this Bill with the help mostly of Billy and Cally has been cutting, hauling and splitting wood for many years now.
It's Friday! I am just now getting back to finishing up this blog post. It has been one of those hectic weeks around here. I made the shortbread last weekend and wanted to get this post up early in the week. We were away on Sunday... oh Yeah I forgot I did not show you any of my Restoration Station Fall Color Tour pictures. On Sunday we went on a road trip with about 200 other Corvettes. It was an awesome ride!
On our way home from the road trip we stopped by Voss Chevrolet and looked at a car. I like going to the car lot when they are closed as you can look without being bothered. We ended up going back Monday night and we now have a new car. It has just been an exciting week all around and I know this weekend is not going to slow down either so stay tuned to see what other adventures Bill and I will be having.... with Cally in Chillicothe, OH!
Coconut Lime Amaretto Shortbread
1 1/2 cups butter, softened
1 1/2 cups sugar
3 cups flour
1/4 teaspoon salt
lime zest (from 1 lime)
2 tablespoons amaretto liqueur*
1 teaspoon almond extract
1/2 teaspoon coconut extract
1 egg white, beaten
1/2 cup almond slices
2 tablespoons sugar
Preheat oven to 350 degrees.
Lightly spray a 9x13 pan with baking spray.
Beat butter and sugar with mixer until light and fluffy
Add eggs, amaretto, almond extract, coconut extract and lime zest, mixing until blended
Add flour and salt
Spread evenly into the baking pan.
Brush egg white on top of shortbread, sprinkle on the almond slices and sugar
Bake for 35 minutes or until a knife inserted into the middle comes out clean