Ginger Lime Cookies

Ginger Lime ones are on the left

Want to make some Ginger Lime Cookies with the recipe I made up? Try them, you'll like them (okay, provided you like both ginger and lime, that is)! The Indiana County Fair judges might or might not have liked ginger and lime, since they got 3rd place.

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

2 Tbls ginger powder

1 cup unsalted butter, softened

1 cup sugar

2 inches fresh ginger

1 egg

1 tablespoon milk

1 tsp lime zest

Powdered sugar, for rolling out dough

1 cup powdered sugar, sifted

1 1/2 tablespoons fresh lime juice

Directions

Mix together flour, baking powder, salt and ginger powder. Set aside.

Put the fresh ginger and sugar in a food processor and pulverize them.

Place butter and sugar/ginger in large bowl and beat. Add egg, milk, and lime zest and beat to combine. Gradually add flour mixture. Wrap the dough in cling wrap and refrigerate for 2 hours.

Preheat oven to 350 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Place dough on the surface, cover dough with the cling wrap, and press it down with your hands (the cling wrap keeps the dough from sticking to your hands). Re-sprinkle more powdered sugar underneath the dough if need be. Still with the cling wrap over teh dough, use a rolling pin to roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for about 9 minutes or until cookies are just beginning to turn brown around the edges. Immediately remove to wire racks for cooling.

Mix powdered sugar and lime juice and ice cooled cookies.