2 cups sugar, divided
grated zest of 2 large limes
1 cup unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon vanilla
1 tablespoon lime juice
2 ¾ cups flour
¼ teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
Prepare lemon sugar: In a mini food processor, blend ½ cup sugar with 1 teaspoon lime zest. Pulse several times until the zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clu
mps. Set aside.
Prepare cookie dough: In a medium bowl, sift together flour, salt, cream of tartar and baking soda. Set aside. In a large mixing bowl, cream together butter and remaining 1 ½ cups sugar. Blend in eggs, one at a time then add vanilla, lime juice, and rem
aining lime zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.
Refrigerate dough for one hour.
Preheat oven to 350ºF and line 2 baking sheets with parchment.
Shape the cookies: Shape one tablespoonful of dough into a ball and roll in lime sugar. Place ball of dough on cookie sheet and press down lightly with the bottom of a glass until cookie is about ½ in thick. It helps to press the glass first in the sugar then onto the dough, then it won’t stick.
Repeat. Bake cookies for 8-10 minutes at 350ºF
makes about 50+ cookies.