The addition of coconut turns buttery shortbread cookies into moist chewy bites. Popping with flavour, these one-bite morsels burst with fresh lime and zingy cranberry.
1 1/2 cups
, at room temperature
PREHEAT oven to 325F (160C). In a small bowl, using a fork, stir flour with baking powder and salt. Place cranberries in another small bowl, then pour liqueur, if using, overtop. Set aside.
PLACE butter in a large bowl. Using an electric mixer, beat butter with sugar until light and fluffy. Beat in lime peel and vanilla. Add egg and continue beating until well mixed, scraping down sides of bowl with a spatula as necessary. Using a wooden spoon, gradually stir in flour mixture. Dough will be quite firm. Stir in cranberries with liqueur, coconut and pecans, if using.
LIGHTLY coat 2 baking sheets with vegetable oil or non-stick cooking spray. Roll dough into 1-inch (2.5-cm) balls. Place on baking sheets about 2 inches (5 cm) apart. Bake in centre of preheated 325F (160C) oven until edges and undersides of cookies are golden, from 10 to 12 minutes. Rotate baking sheets if baking more than one sheet at a time. Remove from oven and let cookies stand 2 minutes on baking sheet before transferring to a rack to cool completely. Store in an airtight container in a cool place or refrigerate up to 1 week or freeze up to 2 months.