Cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, then add zest of 2 fresh limes, 2 tablespoons of lime juice, and 1 egg, mixing until combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and pinch of salt. Gradually blend in the dry ingredients with damp mix.

Cover dough tightly with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop tablespoon-sized portions of the chilled dough onto the baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, keeping an eye on them for slight golden edges and soft centers.

Let cool on baking sheet for 5 minutes, then transfer to wire rack. Prepare lime glaze, if desired, and drizzle over cookies.