Instructions: Grate 1 teaspoon peel and squeeze 3 tablespoons juice from limes.

In medium bowl, with mixer at medium speed, beat butter and granulated sugar until creamy. Reduce speed to low; beat in egg and lime peel and juice until blended. Beat in flour until combined.

Divide dough in half. On separate sheets of wax paper, shape each half into a 6-by-2 1/2-by-1 1/2 inch brick. Wrap each brick in wax paper and freeze 3 hours, or up to 1 month.

Preheat oven to 350 degrees.

Slice 1 brick into 1/4 inch-thick slices. Place slices 1 inch apart on large, ungreased cookie sheet. Bake cookies 12 to 15 minutes, until edges are golden brown. Transfer to wire racks with a wide spatula. Sift powdered sugar over hot cookies.

Repeat with remaining cookie dough and powdered sugar.

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