Preheat oven to 350 degrees and line two cookie sheets with parchment paper.

In a large bowl of a stand mixer (or with a hand mixer, cream the butter and powdered sugar together until light in color and fluffy. Mix in the key lime juice.

In a separate bowl, whisk together the flour, lime zest and salt.

Slowly add the dry ingredients, mixing on low, just until incorporated and a dough comes together.

Let the dough rest for five minutes. Using a small cookie scooper, or a tablespoon, scoop some dough into your hands and roll it into a ball.

Place onto the cookie sheets and bake for about 14 minutes. These cookies don’t really brown up or change shape when they are finished, so I really recommend 14 minutes, MAX 15 so they don’t overbake and dry out.

Cool them for three minutes, and then roll each warm cookie in the additional powdered sugar. Continue to cool completely before serving