Key Lime Spritz Cookies

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, salt and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and juice until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the lime peel.

Place unchilled dough into cookie press fitted with template. Force dough through cookie press, forming desired shapes, 1 inch apart, onto ungreased cookie sheets. If you like, sprinkle cookies with coarse sugar.

Bake in a 400 degree F. oven for 6 to 8 minutes or until edges are firm but not brown. Transfer cookies to wire racks and let cool. If you like, drizzle with Lime Icing; let stand 20 minutes or until set. Or, dip tops of cookies in Lime Icing, if you like, and sprinkle with green sugar. Let stand until set.

Store undrizzled cookies in tightly covered container at room temperature for up to 3 days or in the freezer for up to 6 months. Makes about 84 cookies.