2 cups all-purpose flour 1 tsp baking powder ½ teaspoon salt ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ¾ cup butter, softened 1 cup granulated sugar Finely grated peel of 2 limes 3 tablespoons fresh lime juice 1/3 cup granulated sugar, mixed with ¼ teaspoon each ground nutmeg and cinnamon for topping
Preheat oven to 350°F. Grease 3 to 4 large baking sheets.
In a medium bowl, combine the flour, baking powder, salt, nutmeg and cinnamon. Set aside.
In a large mixing bowl, beat the butter, sugar and lime peel until light and fluffy. Gradually beat in lime juice.
Stir in the flour mixture ½ cup at a time, blending well after each addition.
Place the sugar-spice mixture in a small bowl, and roll rounded teaspoons of dough into 1-inch balls.
Roll the balls in sugar-spice mixture, and arrange, 1 inch apart, on prepared baking sheets. Use a decorative cookie stamp or the bottom of a glass to flatten the balls slightly.
Bake 13 to 16 minutes, or until deep golden brown on the bottom.
Cool on racks. Store in an airtight container at room temperature for up to 1 week; freeze for longer storage.
From The Joy of Cookies, by Sharon Tyler Herbst, Barron's, 1987.