Lemon Shortbread Cookies

INSTRUCTIONS

• 1 Preheat oven to 300°F. For the Cookies, beat butter and sugar in a large bowl with electric mixer on high speed until light and fluffy. Add lemon extract; beat on medium speed until blended. Gradually beat in flour on low speed until well mixed. Divide dough in half.
• 2 Roll out one half of the dough on lightly floured surface to 1/4-inch thickness. Cut into shapes using favorite cookie cutters. Place on ungreased baking sheets. Repeat, rerolling any dough scraps into remaining half of dough.
• 3 Bake 15 to 18 minutes or until edges are lightly browned. Remove to wire racks; cool completely.
• 4 For the Glaze, melt chocolate chips as directed on package. Stir in Sunflower color. To glaze cookies, hold a cookie by its edge and dip the top into the glaze. (Or spoon the glaze onto cookies using a teaspoon.) Place glazed cookies on wire rack to dry. If desired, sprinkle with Colored Decorating Sugar before glaze hardens. (See recipe at mccormick.com.) Test Kitchen Tip: : If chocolate starts to harden, microwave an additional 10 to 15 seconds, stirring just until smooth.
• 5 Flavor Variations:
  
  • Orange Shortbread Cookies: Use 1 tablespoon McCormick® Pure Orange Extract in place of the lemon extract in the cookies. Omit adding color to the glaze. Simply glaze cookies with melted white chocolate glaze and sprinkle with our Sunflower Colored Decorating Sugar.
  
  • Lime Shortbread Cookies: Use 1 teaspoon McCormick® Pure Lime Extract in place of the lemon extract in the cookies and 1 teaspoon Sky Blue color and 1/2 teaspoon Sunflower color from McCormick® Nature's Inspiration™ Assorted Food Colors in place of the 1 teaspoon Sunflower in the glaze. If desired, sprinkle cookies with Grass Green or choice of other assorted Colored Decorating Sugar.