Key Lime Cookies
1 c. UNSALTED BUTTER; ROOM TEMP.
1/2 c. SUGAR
1 1/2 TBSP. GRATED LIME PEEL
1 EGG YOLK
1 TSP. LIME EXTRACT
1/4 TSP. SALT
2 1/2 C. FLOUR
SUGAR
POWDERED SUGAR
PREHEAT OVEN TO 375 DEGREES. USING ELECTRIC MIXER CREAM BUTTER IN MEDIUM BOWL UNTIL LIGHT. GRADUALLY ADD 1/2 CUP SUGAR AND BEAT UNTIL FLUFFY, STOPPING OCCASIONALLY TO SCRAPE DOWN SIDES OF BOWL. BEAT IN LIME PEEL, YOLK, EXTRACT AND SALT. ADD FLOUR AND BEAT JUST UNTIL BLENDED (IF DOUGH IS VERY STIFF, BEAT WITH A WOODEN SPOON).
ROLL DOUGH BY TABLESPOONFULS INTO BALLS. SET DOUGH BALLS ON UNGREASED HEAVY BAKING SHEETS, SPACING 3 INCHES APART. DIP BOTTOM OF 2 1/2 ROUND GLASS INTO SUGAR. PRESS DOWN ONTO 1 DOUGH BALL, FLATTENING TO ABOUT 1/4 INCH THICKNESS. REPEAT WITH REMAINING DOUGH BALLS. BAKE UNTIL COOKIE EDGES BEGIN TO BROWN, ABOUT 10 MINUTES. COOL COOKIES ON RACKS THEN ROLL COOKIES (CAREFULLY) IN SIFTED POWDERED SUGAR. STORE AT ROOM TEMP. IN AIRTIGHT CONTAINER.
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