Key Lime Coolers

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It has been a great year for our citrus trees, as evidenced by my recent key lime harvest:
(Did you know that limes are actually yellow, not green, when they're fully ripe? They're green at the store because they're picked early to last longer on the shelf)
I juiced most of the limes and froze the juice (3 cups of it - which, if you've ever squeezed a tiny little key lime, you know takes a lot of limes!) for summer, when we like to make margaritas & key lime pie. But I saved a few to make key lime coolers, which are these delicious little buttery, crumbly cookies that you can just pop in your mouth for a sweet taste of summer (or one of my favorite places, Key West):

Best of all, they are very simple to make and whip up quickly - even on a work night. Here's the recipe:

Key Lime Coolers
(Makes about 2 dozen)

Ingredients:
1/2 cup (1 stick) butter, softened
1 cup confectioner's sugar, divided
zest of 4 key limes, divided
1/2 tsp. vanilla
1/4 tsp. salt
1 cup flour
1/2 tsp. baking powder
2 Tbsp. key lime juice

Method:
Preheat oven to 325°F and line baking sheets with parchment paper.
In a large bowl, cream 1/2 cup of butter and 1/2 cup of confectioner's sugar together until light and fluffy. Add 1/2 of the key lime zest, 1/2 tsp. of vanilla and 1/4 tsp. salt and mix until smooth.
Add flour and baking soda and beat on low just until combined.
Mix in key lime juice until dough comes together and looks smooth.
Using two small spoons (the dough will be too sticky to handle), shape dough into 1/2" balls and place on prepared baking sheets about 1-2" apart.
Bake at 325°F for 15 minutes, or until bottoms are slightly browned.
Remove from oven and let cool 5 minutes.
Meanwhile, mix remaining 1/2 cup of confectioner's sugar and lime zest in a small bowl.
After 5 minutes of cooling, carefully drop cookies into sugar one or two at a time and toss to coat.
Place dusted cookies back on parchment and let cool completely before storing.

Enjoy!