Georgetown Lime Cookies (Broas)

This cookie comes from British Guyana. The recipe is from "The Joy of Cookies" by Sharon Tyler Herbst. You can also add 1 cup of toasted almonds or grated coconut to the dough before rolling it into balls if you wan't something a little different. Prep time is a guess.

• Ready In: 43 mins
• Serves: 30
• Yields: 60 cookies

Ingredients

• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cinnamon
• 3⁄4 cup butter, softened
• 1  cup granulated sugar
• 2  teaspoons  finely grated lime zest
• 3  tablespoons fresh lime juice
• 1⁄3 cup granulated sugar, mixed with
• 1⁄4 teaspoon ground nutmeg, and
• 1⁄4 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees farenheit. Grease 3 to 4 large baking sheets.
2. In a medium bowl, combine flour, baking powder, salt, nutmeg and cinnamon; set aside.
3. In a large mixing bowl, beat butter, sugar and lime zest until light and fluffy. Gradually beat in lime juice. Stir in flour mixture 1/2 cup at a time, blending well after each addition.
4. Place sugar-spice mixture 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 a decorative cookie stamp or the bottom of a glass to flatten balls slightly.
5. Bake 13 to 16 minutes, or until deep golden brown on the bottom. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.