Guyanese Lime Cookies

• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Fine Salt
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons Ground Cinnamon
• 1/3 cups Granulated Sugar
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Cinnamon
• 12 Tablespoons Unsalted Butter, Softened
• 1 cup Granulated Sugar
• 1 teaspoon Grated Lime Zest
• 3 Tablespoons Freshly Squeezed Lime Juice

1. Preheat oven to 350 F and prepare 3 sheet pans by lining them with parchment or Silpat liners. In a medium bowl, whisk together flour, baking powder, salt, and the first listed amounts of nutmeg and cinnamon; set aside.
2. In a small bowl, combine the first amount of sugar, and the second listed amounts of nutmeg and cinnamon; set aside.
3. In the bowl of a stand mixer, cream together butter, remaining sugar, and lime zest until fluffy. Add lime juice and beat until combined. Add reserved flour mixture and mix to combine.
4. Use a #50 scoop to portion cookie dough into about 36 cookies. Roll each portion into a ball and roll in reserved sugar, nutmeg, and cinnamon mixture. Place them on the prepared sheet pans, leaving space in between (about 12 per pan). Dip a glass with a pretty pattern on the bottom into the sugar mixture and gently press the balls into flat rounds.
5. Put pans into the oven. Bake for 10-12 minutes. Remove pans from oven and allow them to rest on the pans for 5 minutes before transferring to a rack to cool completely. Store for up to a week in an airtight container.
6. Recipe adapted from allrecipes. Makes 3 dozen cookies.

allpurpose, baking powder, salt, ground nutmeg, ground cinnamon, sugar, ubc, ubc, unsalted butter, sugar, freshly squeezed lime juice

Taken from tastykitchen.com/recipes/desserts/guyanese-lime-cookies/ (may not work)