⅔ cup white chocolate chips + 1 cup white chocolate chips for melting
Instructions
Using a stand mixer or a hand mixer, cream together butter and sugar until light and fluffy. Add vanilla and lemon extracts and lime zest and beat again until smooth.
In a small bowl, whisk together flour and salt and then add to mixer. Mix on low speed until just combined.
Add chocolate chips then beat again.
Roll the dough into a log about 2 - 2½ inches in diameter and wrap in plastic wrap. Refrigerate for at least 8 hours or overnight.
When ready to bake, preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Slice cookies about ¼ inch - ⅓ inch thick and place on prepared baking sheets.
Bake for 12-14 minutes until the edges begin to brown. Allow to cool on cookie sheets.
If you're going to dunk your cookies in additional white chocolate, melt the chocolate chips in the microwave in 20 second intervals, stirring after each interval, until melted and smooth.
Dip the cookies in the white chocolate and place on parchment paper to allow the chocolate to dry.
Cookies can be stored in an airtight container for one week.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/white-chocolate-key-lime-shortbread/