Guyanese Lime Cookies

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.

In a small bowl, combine the first amount of sugar, and the second listed amounts of nutmeg and cinnamon; set aside.

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.

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.

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.

Recipe adapted from allrecipes. Makes 3 dozen cookies.