My vanilla beans were a little dry, so I ended up rehydrating them in warm water for the weekend’s cookie baking (for the Mother’s Day treat packages, ordering deadline today for shipping, btw). Worked fine, and I do love the specks of actual vanilla bean in the dough. But I admit, I was pretty excited that my order of Penzey’s double-strength pure vanilla arrived on Saturday. Vanilla BOMB. 
Sometimes you need a one-two punch, or even one-two-three.
For the lime shortbread cookies, I ended up using lime juice, lime zest, and citric acid to get the flavor I wanted. Most lemon / lime sweets aren’t tangy enough for my taste — investing in the bag of citric acid has been very helpful to my kitchen experiments!