Recipe: Lime Shortbread Cookies

1 cup (2 sticks) butter, softened

3/4 cup confectioners sugar

1 teaspoon Sweet Dandelion 100% Pure Lime Extract

2 cups all purpose flour

Glaze: 1 package (12 ounce) white chocolate chips, melted

Preheat oven to 300°F.

Beat butter & sugar in a large bowl with electric mixer on high speed until light & fluffy.

Add lime extract; beat on medium speed until blended.

Gradually add in flour and beat on low speed until well mixed.

Divide dough in half. Roll out one half of the dough on lightly floured surface to 1/4-inch thickness.

Cut into shapes using cookie cutters.

Place on ungreased baking sheets.

Repeat, with the remaining half of dough. Bake 15 to 18 minutes or until edges are lightly browned. Remove to wire racks; cool completely. For the Glaze: melt chocolate chips as directed on package.

Glaze cookies by holding a cookie by the edge and dip the top into the glaze. (Or spoon the glaze onto cookies using a teaspoon.) Place glazed cookies on wire rack or parchment paper to dry. If desired, sprinkle with colored decorating sugar before glaze hardens.