This week marked the first time I’ve brought baked goods into my new coworkers in Times Square. Now that I’m not driving myself to work, the baked goods I take in for my coworkers have to be fairly easy to transport. I don’t know if any cakes will make their way into that building. Pies, maybe, but the idea of taking a cake on the subway makes me cry.

So, for the first experiment, I thought cookies would be good. And what’s more sturdy and stable than a sugar cookie? But I couldn’t make just a boring old sugar cookie – and my cookie cutters are in storage, so I couldn’t even make cute shapes. I’d have to amp up the flavor.

Luckily, “The America’s Test Kitchen Family Baking Book” had variations on their sugar cookie recipe that included a Lime Sugar Cookie. Sounded pretty delicious to me!

The recipe started with rubbing some lime zest into sugar, which the cookie dough balls would be rolled in prior to baking:

Next, a fairly straightforward cookie dough was made, with the addition of some more lime zest:

The first batch of cookies didn’t turn out so hot. I made the balls way too big and forgot to flatten them out before baking. So they turned out like this:

I made the cookie dough balls smaller the second time around and remembered to flatten them out. I also sprinkled some additional lime sugar on top to give them an extra crunch:

Much better. Unfortunately, I didn’t take very many pictures as I needed to get out the door with these cookies! My coworkers seemed to enjoy them quite a bit:

Last night, I made the next baked good in my series: S’mores Cupcakes. I plan to write about them this weekend. Highlight: Check out the reviews of Crumbs Bakery on Yelp! One of my coworkers said my cupcakes were better than the ones at Crumbs.