Lime Tea Cookies

Hey, Whiskers! Long time no speak. So while it's technically supposed to be the start of fall here in Israel, it still feels warm and summery. My brother picked up a big bag of limes and we have had fun using them in different recipes. Confession here I love 'Russian tea cookies' I love how they crumble and create clouds of powdered sugar when you bite into them. This recipe had the perfect balance of tartness from the limes to counteract the crumbly sweetness. They were devoured by my family while we all tried to hide them from each other. Next time I will definitely double the recipe. Try out the citrus bursts and share with your friends. Till next time keep whisking up love and happiness to those around.
Sam

INGREDIENTS:

• 3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 sticks unsalted butter, softened
• 1 cup powdered sugar, plus 2 cups more for rolling
• 1 egg yolk
• 1/4 cup fresh key lime juice (regular lime juice is ok)
• 1 tablespoon key lime zest

DIRECTIONS:

1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a small bowl, whisk the flour, baking powder, and salt; set aside.
3. In a large bowl, cream the butter and 1 cup of sugar until light and fluffy, about 2-3 minutes. On low speed, mix in the egg yolk, lime juice, and zest until incorporated.
4. Add the dry ingredients, mixing on low speed just until combined. The dough will be very crumbly. Using your hands, knead the dough gently until it comes together and forms a ball.
5. Roll the dough into 1″ sized balls and place 1″ apart on the prepared baking sheets.
6. Bake at 350 degrees for 15-20 minutes, or until lightly golden brown. Check for doneness after 15 minutes, as oven temperatures do vary.
7. Place the baking sheet on a wire rack. While the cookies are still warm, roll them in the reserved 2 cups of powdered sugar, and place back on the baking sheet to cool completely. Sift the remaining powdered sugar over the tops of the cookies. Store in an airtight container for up to 2 weeks.