light and REFRESHING key lime sparkler cookies

If you like a little pucker in your picnic, these are the treats for you! Zesty and sweet-tart, these crunchy, sugar-coated cookies are the perfect finish to your weekend BBQ or to take to a neighborhood block party. We made them for our founder, who is fond of anything Key lime. Our test kitchen substituted lime zest for the lime oil suggested in the recipe, by King Arthur Flour. We added about a teaspoon more lime juice and a total of 1/2 a teaspoon of grated lime zest to amp up the limey goodness.
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ingredients

COOKIES

• 3/4 cup (12 tablespoons) unsalted butter
•  3/4 cup granulated sugar
•  1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons Key lime juice
• 1/8 teaspoon lime oil or 1 tsp grated lime rind
• 1/8 teaspoon sour salt (citric acid) - boost tartness and flavor
• 1 large egg
•  2 1/2 cups flour

COATING

•  1/8 teaspoon  sour salt (citric acid) 
•  1 cup glazing sugar or confectioners' sugar
•  2 tablespoons white edible glitter (optional)

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recipe: key lime sparkler cookies

1. Preheat the oven to 350°F. Lightly grease (or line with parchment paper or silicone mat) a baking sheet.
2. Using a mixer, beat together the butter, sugar, salt, and baking powder until well-blended. Beat in the lime juice, lime oil, sour salt (citric acid), and the egg. 
3. Add in the flour a little at a time until thoroughly mixed. Dough will be dense and dry.
4. Roll the dough into 1" balls. (We used a level 1 Tbs cookie scoop)
5. Bake the cookies for 12 to 16 minutes, until the cookies are browned on the bottom.
6. Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack.
7. Mix together the sugar coating ingredients in a shallow bowl, pan or bag.
8. Gently shake and roll the still slightly warm cookies in the sugar until coated. (We put two at a time into a small zipper bag and rolled around.
9. Allow the cookies to cool completely, then repeat, coating again with the sugar.
10. Store, well-covered, at room temperature for up to a week. If you're freezing the cookies, you may choose to recoat the cookies in sugar once they've been removed from the freezer, before serving.