Lemon (or Lime) Crinkle Cookies

Source: Mel's Kitchen Cafe via my sister, Heather

Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon freshly grated lemon (or lime) zest
1 Tablespoon freshly squeezed lemon (or lime) juice, from about 1/2 lemon (or 1 lime)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar

Directions:
Preheat oven to 350 degrees. Line rimmed baking sheets with parchment or lightly coat with cooking spray.

In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon (or lime) zest and juice and mix well, scraping down the sides as needed. Add the dry ingredients (except the powdered sugar) and mix until just combined. Place the powdered sugar in a bowl or plate and roll tablespoon-size balls of dough in the powdered sugar to coat. Place on the prepared baking sheets, about 2 inches apart.

Bake the cookies for 9-11 minutes. The cookies will not be browned on the edges but they will have lost a bit of their shininess on top. Don’t overbake! Cool the cookies on a cooling rack and store in an airtight container or eat immediately.

Notes:
I had seen this recipe pop up on Mel's blog in January, but had forgotten about it till my mom told me my sister had made "some yummy lime cookies" and when she shared the recipe with me, they were one and the same except Heather substituted lime juice and zest for the lemon called for in the recipe.  I got overzealous at the grocery store a few weeks ago and bought four limes, not knowing exactly what I was going to do with them.  Bingo!  These cookies were it.  Next time I think I'll add even more lime juice, just to give it a little extra flavor (I didn't measure with this batch - just squeezed as much juice as I could out of a lime and dumped it in).  But yum - fun, and cute, and springy, and delicious.