Ingredients
1 teaspoon baking powder
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup butter, softened
1 teaspoon lime zest
3 tablespoons lime juice
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 350 degrees f (175 degrees c). grease 2 large baking sheets. stir together the flour, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon in a bowl; set aside. stir together 1/3 cup sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon in a separate bowl and set aside. cream together the butter, 1 cup sugar, and lime zest in a large bowl until light and fluffy. gradually beat in the lime juice, then the flour mixture 1/2 cup at a time. form the dough into walnut-sized balls, and roll in the spiced sugar mixture. arrange onto prepared baking sheets 1 inch apart. flatten the balls slightly using a decorative cookie stamp or the bottom of a glass. bake the cookies in the preheated oven until the edges of the cookies turn golden brown, 13 to 16 minutes. cool the cookies on wire racks, then store in an airtight container up to 1 week.