Nic's lime sugar cookies

Prepare lemon sugar: In a mini food processor, blend 1/2 cup (100g) sugar with 1 teaspoon lime zest. Pulse several times until the zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.

Prepare cookie dough: In a medium bowl, sift together flour, salt, cream of tartar and baking soda. Set aside.

In a large mixing bowl, cream together butter and remaining 1 1/2 cups (300g) sugar. Blend in eggs, one at a time then add vanilla, lime juice, and remaining lime zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.

Refrigerate dough for one hour.

Preheat oven to 175°C/350°F and line 2 baking sheets with waxed or baking paper.

Shape the cookies: Shape one tablespoonful* of dough into a ball and roll in lime sugar. Place ball of dough on cookie sheet and press down lightly with the bottom of a glass until cookie is about 1.25cm (1/2 in) thick (mine were thinner) – it might help to press the glass first in the sugar then onto the dough, then it won’t stick. Repeat.

Bake cookies for 10-12 minutes at 175°C/350°F – I baked mine for 14 minutes.