Tuesdays with Dorie (Dorie’s Cookies): Coconut-Lime Sablés

Dorie Greenspan Lime Coconut SablésThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies was a simple sablé (shortbread) with a topical twist. The sablé dough comes together quickly (and includes lime zest, toasted coocnut and coriander), is rolled out immediately and, because it’s very soft, chilled (I placed mine in the freezer for an hour) before it’s cut and baked. To keep the round shape, the rounds of cookie dough are baked in muffin tins.

I was on autopilot when I rolled the dough and rolled it to 1/4 inch thickness. Then as I was looking at the book for the baking temperature, I noticed Dorie calls for it to be rolled to a “scant 1/2 inch thickness”. Ah. Ok. So puck-like shortbreads (love them when they are thick!). I adjusted the baking time by a few minutes as there’s nothing worse than an overbaked shortbread.

These were lovely – light and crispy and melt in your mouth cookie dough with a bit of chew from the coconut and crunch from the toasted coconut on top. A lovely summery treat!

Get the recipe for Dorie Greenspan’s Coconut Lime Sablés on p 341 of Dorie’s Cookies!

Dorie's Cookies on eatlivetravelwrite.com


Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!



Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!


Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


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