Lime Glazed Shortbread Cookies

Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tsp finely grated fresh lime zest (only green parts, no white pith)
• 1/4 tsp kosher salt (omit salt if salted butter is used)
• 1/4 tsp pure almond extract
• 1/8 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• Extra softened butter and 1/4 cup granulated sugar for stamping

Glaze:

• 1 1/2 cups powdered sugar
• 1-2 Tbsp freshly squeezed lime juice
• 1 Tbsp butter, melted and still warm
• 3-4 tsp cream or half and half
• 1/2 -1 tsp freshly grated lime zest
• Pinch of salt

Using a mixer, cream butter and sugar for 2-3 minutes. Add zest, salt and extracts, mixing to combine. Add flour, mixing on low until just combined. Roll dough into 1 1/2-inch sized balls, flatten slightly with your hand, and place in the refrigerator for 15 minutes to cool.

Preheat oven to 350°F. Place dough directly onto a natural aluminum cookie sheet, about 3 inches apart. Spread 1/4 cup granulated sugar on a plate. Lightly brush a little softened butter on the cookie stamp to evenly coat and then dip the cookie stamp into granulated sugar. Press the cookie stamp on the dough to emboss, pressing down in a circular motion so cookies are approximately 1/4 to 1/3-inch thick and uniformly round in shape. Dip stamps in granulated sugar as needed.

Bake for 8-10 minutes or until lightly browned on bottom edges. Cool slightly, then transfer to a rack for glazing.

For glaze, combine all ingredients and whisk until smooth. Add liquid amounts (either lime juice or dairy) to achieve desired consistency. Desired consistency is slightly runny, but thick enough to stay on cookies in a thin layer when brushed or spread over, so that cookie design shows through. When poured over warm cookies, glaze will partially soak in, resulting in a thinner layer. When poured over fully cooled cookies, glaze will be thicker. Yields about 18-20 cookies.