INGREDIENTS
- 2 1/2 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cup granulated sugar, divided
- 2 egg yolks
- 1 teaspoon vanilla extract
- 3 tablespoons grated lime zest, divided
- 2 tablespoons lime juice
DIRECTIONS
- 1. Combine flour, baking powder, and salt; set aside. In the bowl of an electric mixer, beat butter and 1 cup sugar until fluffy; beat in egg yolks and vanilla. Gradually beat in flour mixture. Add 2 tablespoons lime zest and lime juice. (I did all the mixing by hand with a fork. It took longer, but worked just as well.)
- 2. Preheat oven to 375 degrees F. Shape dough into balls, using 1 tablespoon dough for each ball. In a small bowl, combine 1 tablespoon lime zest and 1/2 cup sugar. Roll balls in sugar mixture and place 1 inch apart on parchment-lined cookie sheets. Bake until edges are slightly browed, about 12 minutes. Cool on wire racks.
The recipe said it makes 48 cookies, but our experience was that it makes about 3 dozen (36).
I was able to use the parchment that I baked the cookies on to line the box I carried them to the supper in. I just picked up the parchment from the (cooled) cookie sheet, with the cookies still on it, and lowered it into the box.
Many thanks to Chris for rolling the balls! :)
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