When I was younger I was never a fan of key lime pie. It wasn’t until I started baking regularly that I liked it. Of course I didn’t make real key lime pie. I used regular limes because it’s almost impossible to get key limes where I live & to get ripe key limes is even harder.  I was always told by my parents & grandparents that you had to have real key lime pie from Florida.

A few years ago I went to Florida with my family. We went to a restaurant known for their key lime pie & it was there that I finally understood the appeal of it.

These cookies are a nice twist if you are a fan of key lime pie but they are nowhere near as tasty. Of course…I had to use regular limes but I still stand by that the pie version is way better than the cookie version.

Key Lime Cookies from Bob Reds Mill United States of Cookies

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 degrees. Line a baking sheet with parchment paper.
Cut into ¼ inch thick rounds and place on the prepared baking sheet. Bake for 10 to 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.