- 1 cup all purpose flour
- 1/4 cup packed golden brown sugar
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) well-chilled unsalted butter, cut into pieces
- 1/2 cup pecans
- 3/4 cup sugar
- 2 eggs
- 3 tablespoons fresh lime juice
- 1 tablespoon grated lime peel
- 1/2 teaspoon baking powder
- Pinch of salt
- 3 tablespoons minced crystallized ginger
- Powdered sugar
- 8 thin lime slices, halved
- Preheat oven to 350°F. Line 8-inch square baking dish with foil; generously butter foil. Mix flour, sugar and salt in processor. Add butter and pecans and blend until fine meal forms. Press onto bottom of prepared dish. Bake until golden brown, about 25 minutes.
- Puree first 6 ingredients in processor.
- Pour filling onto hot crust. Top with ginger. Bake until filling begins to brown, about 25 minutes. Cool in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.) Lift foil and cookies from pan. Gently peel foil from edges. Cut cookies into 16 squares. Sift powdered sugar over. Garnish with lime.