Toasted Coconut Ginger Shortbread

Toasted Coconut Ginger Shortbread | Fig + Honey
Toasted Coconut Ginger Shortbread | Fig + Honey

I’m super excited to be guest posting for Lark & Linen today and I’ve been waiting to share these delicious Toasted Coconut Ginger Shortbread with you!

Teatime is a bit of a tradition in our household. I love that we can all come home in the evening and share our days with each other over a cup of a tea and most importantly a bite of something sweet to eat. So I’m always on the lookout for something new to try. Coconut is one of my most favorite flavors – whenever coconut is an option all other choices don’t stand a chance. Coconut pairs nicely with a whole variety of cookies but exceptionally well with the more traditional shortbread and a touch of ginger adds adds a little kick! I think they go perfectly with a cup of tea! Enjoy! Teatime is not teatime with out the treats!

Head on over to Lark & Linen for the recipe!

Toasted Coconut Ginger Shortbread | Fig + Honey
Toasted Coconut Ginger Shortbread | Fig + Honey
Toasted Coconut Ginger Shortbread | Fig + Honey

Pistachio Orange Shortbread

Pistachio Orange Shortbread | Fig + Honey

I’m not sure how the holidays and cookies became so intertwined but I have to say it’s something that I love most about this time of year. For me, there are a couple types of cookies that always seem to make it on the list to make – sugar cookies, pistachio & cherry biscotti and of course shortbread. A cup of tea and a shortbread by the fire when it’s beautifully cold out is inexplicably linked to Christmas time!

Pistachio Orange Shortbread | Fig + Honey

This year I decided to change things up a little and add a little twist to the flavors. These are a little lighter than your traditional Scottish shortbread but still melt in your mouth. The pistachios add a little bit of a bite and taste lovely with the fresh citrus flavors that come through right from the beginning!

Pistachio Orange Shortbread | Fig + Honey

What are your favorite holiday cookies?

Pistachio Orange Shortbread | Fig + Honey

Pistachio Orange Shortbread

  • 2 cups all-purpose flour
  • 1/2 cup finely chopped pistachios
  • zest of 1 large orange
  • pinch of salt
  • 1 cup softened unsalted butter
  • 1/2 cup caster sugar
  • 1/4 cup roughly chopped pistachios

In a large bowl, mix together the flour, pistachios, orange zest and a pinch of salt.

In the bowl of an electric mixer, cream together the butter and caster sugar on medium speed until pale and fluffy. Turn the mixer to a lower speed and slowly add the flour bit by bit just until a rough dough forms.

Divide the dough into 2 and roll out into logs about 1 inch in diameter. Wrap tightly with plastic wrap and chill in the fridge for at least 1 hour or overnight.

When ready to make, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Slice the log into 1/2 inch slices and arrange on the parchment paper. They don’t spread, so don’t worry about them being somewhat close. Sprinkle the tops with the roughly chopped pistachios and give them a little dab to make sure the pistachios stick.

Bake for 15-20 minutes until the undersides just begin to brown. Cool on wire racks. Makes about 24 cookies.

Pistachio Orange Shortbread | Fig + Honey