Shortbread Cookies with Key Lime Curd and Lime Glaze

Beat the unsalted butter on high speed with a handheld or stand mixer until creamy, about 1 minute.

Switch mixer to medium speed and add the granulated sugar, vanilla extract, and almond extract, scraping down the sides and the bottom of the bowl as needed.

Turn the mixer off and add 1 cup of the all-purpose flour, then turn the mixer on low and slowly beat just until combined. Add the remaining flour and mix slowly just until a very soft dough is formed.

Press the dough down into the bowl, tightly cover with plastic wrap, and chill overnight.

Remove the cookie dough from the refrigerator an hour before you intend to start baking.

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Roll the cookie dough into 1-inch balls, making sure they're nice and smooth. Make an indentation with your thumb into each ball.

Fill each impression with a scant 1/2 teaspoon of key lime curd. Place prepared cookies in the refrigerator for 30 minutes or freeze for 10 minutes.

Bake the shortbread thumbprint cookies for 12 to 14 minutes, or until very lightly browned on the edges.

Remove from oven and immediately spoon an additional 1/2 teaspoon of key lime curd into each cookie. Allow the cookies to cool on the baking sheet.

Whisk together the powdered confectioners sugar, juice from limes, vanilla extract, and light corn syrup until smooth.

Carefully drizzle over cooled cookies and allow the glaze to set. You can sprinkle drizzled glaze with lime zest for a pop of color and flavor.

Store cookies covered at room temperature for 3 days or in the refrigerator for 5 days. Baked cookies can be frozen up to 30 days – thaw overnight in the refrigerator.