2 cups plus 5 tablespoons granulated sugar
1/2 cup softened butter
2 tablespoons oil
Grated zest of 2 limes
2 eggs
1/4 cup lime juice
3 1/2 cups all-purpose flour
1/2 cup pepitas (hulled pumpkin seeds),
    chopped, toasted (see note)
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350 degrees F. Line a baking sheet with bakers' parchment.

Cream together 2 cups sugar, the butter, oil and zest of 1 lime. Add the eggs and mix well. Stir in the lime juice.

Combine the flour, pepitas, baking soda and salt; stir to mix. Add to the creamed mixture; blend well.

Combine the remaining 5 tablespoons sugar and the lime zest in a small bowl; stir well to distribute the peel evenly in the sugar.

Using heaping tablespoonfuls or a cookie scoop, drop balls of dough into the sugar/zest mixture and turn to coat. Place on the baking sheet. Flatten each ball with 2 fingers, first in one direction, then at a 90 degree angle to the first to form round disc-shaped cookies about 1/4-inch thick. Bake for 9 to 10 minutes, or until the edges start to brown. Remove with a spatula to a rack to cool.

Yields about 3 dozen cookies.

NOTE: To toast pepitas, heat them in a dry heavy skillet. Toss or stir so they won't burn. When they begin to smell toasty, they're ready. Cool before adding to dough.