Together with Bob's Red Mill and their United States of Cookies, I am representing my home state of Florida, with these Key Lime Cookies. Tart, tangy, and just the right amount of sweet, these cookies are a great way to bring a little sun to your holiday plates. Check out all our United States of Cookies recipes here. Recipe courtesy of Wendy Polisi.

Ingredients

6 oz Unsalted Butter softened (1-1/2 sticks)
3/4 cup Granulated Sugar
1 1/2 tsp Key Lime Zest
2 Tbsp Key Lime Juice
1 1/2 cups Gluten Free 1-to-1 Baking Flour
1/4 tsp Baking Powder
1/4 tsp Sea Salt
3/4 cup Pecans toasted and chopped fine
Powdered Sugar for topping

Instructions

In a large bowl, beat together butter and sugar. Stir in key lime zest and juice.
In a separate bowl, stir flour, baking powder and salt until well combined. Stir in pecans. Fold dry mixture into butter mixture and beat until combined. Bring the mixture together with your hands and form into two logs. Refrigerate for 30 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Cut into 1/4-inch thick rounds and place on the prepared baking sheet. Bake for 10-12 minutes, until lightly browned. (Make sure you leave ample space between the cookies because they will spread.)
Allow to cool for 10 minutes on the baking sheet and then transfer to a baking rack. Dust with confectioners sugar and allow to cool on the rack.