Macadamia Lime Cookies

Makes about 40 cookies Our favorite addition to the traditional cookie tray this year just may be these crisp, tropical-tasting cookies, with a hefty dose of lime juice to cut the richness. Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. In a bowl, combine the flour, baking powder and salt
stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar until light, about 3 minutes. Lower the speed and beat in half the lime juice, then half the flour mixture. Stop the mixer and scrape the bowl and beater. Beat in the remaining lime juice, the chopped nuts, then the remaining flour. Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough. Place the sugar for rolling the cookies in a shallow bowl. Use an ice cream scoop or measuring spoon to scoop the dough into equal pieces. Roll between the palms of your hands to form a ball, then roll the ball of dough through the sugar. Place on the prepared pans. Repeat, making sure the pieces are all the same size. Leave about 2 inches all around each cookie. Bake the cookies for about 15 to 20 minutes, until they are golden and firm. Slide the papers from the pans to racks. Store cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight lid. --- From "Cookies Unlimited" by Nick Malgieri (HarperCollins, $35) Per serving: 91 calories (percent of calories from fat, 54), 1 gram protein, 10 grams carbohydrates, less than 1 gram fiber, 5 grams fat, 9 milligrams cholesterol, 19 milligrams sodium.