Lemon Shortbread Cookies

1. 1

   Preheat oven to 300u00b0F. 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. 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. 3

   Bake 15 to 18 minutes or until edges are lightly browned. Remove to wire racks; cool completely.

4. 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.)

5. 5

   Test Kitchen Tip: If chocolate starts to harden, microwave an additional 10 to 15 seconds, stirring just until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.