Georgetown Lime Cookies
Yield: 3 dozen cookies
5 or 6 limes
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger, divided
11/4 teaspoons ground cinnamon, divided
3/4 cup (11/2 sticks) butter, softened
11/3 cups granulated sugar, divided
Using a rasp or fine grater, remove the zest (colored portion of peel)
from 3 limes. Cover with plastic wrap; set aside. Juice the limes; you
will need 6 tablespoons juice. Pour juice into a small nonreactive
skillet. Place over medium-low heat; cook until juice reduces to 3
tablespoons. Let cool. Preheat oven to 350 degrees. Grease 3 or 4 large
baking sheets. In a medium bowl, combine flour, baking powder, salt, 1/2
teaspoon ginger and 3/4 teaspoon cinnamon. In a large mixing bowl, beat
butter, 1 cup sugar and lime zest until light and fluffy. Gradually beat
in reduced lime juice. Stir in flour mixture 1/2 cup at a time, blending
well after each addition. Stir together remaining 1/3 cup sugar,
remaining 1/2 teaspoon cinnamon and remaining 1/2 teaspoon ginger in a
small bowl. Roll rounded teaspoons of dough into 1-inch balls. Roll balls
in sugar-spice mixture; arrange, 1 inch apart, on prepared baking sheets.
Use the bottom of a glass to flatten balls slightly. Bake 13 to 16
minutes or until deep golden brown on the bottom. Let cookies cool on the
pan for a minute or two, then transfer to wire racks to cool completely.
Store in an airtight container at room temperature 1 week; freeze for
longer storage.
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