Lime & White Chocolate Shortbread

Serves 12

Ingredients:

Directions:

1. Preheat oven to 325 degrees F. Butter 9 x 13 inch cake pan. In medium bowl, whisk together flour, sugar, and salt. Add diced cold butter, 2 tablespoons lime zest, and vanilla.
2. Using a pastry blender or two forks, work butter into dry ingredients until it just holds together. Press evenly into prepared cake pan. Pierce dough all over with fork. Using a sharp knife, cut dough into 12 twelve squares, then half on the diagonal so you have 24 triangles.
3. Bake until golden brown, about 45 minutes. Immediately re-cut triangles with knife and remove each cookie to cooling rack. Cool 20 minutes.
4. Warm white chocolate in microwave and drizzle over shortbread in zigzag pattern, top with remaining one tablespoon lime zest, and sprinkle with toasted almonds.