Espresso and Lime

0 Combine 1 teaspoon of chai spice or pumpkin pie spice with 1/2 cup of granulated or coarse grain sugar in a small bowl and set aside
1 In a large bowl, cream together 10 tablespoons of room temperature butter with 1/2 cup of brown sugar and 1/2 cup of granulated sugar
2 Add 2 teaspoons of vanilla extract and 1/2 cup of butternut square puree and mix until fully combined
3 Add 2 cups of all purpose flour, 2 teaspoons of chai spice or pumpkin spice, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder and 1/2 teaspoon of salt and mix until all ingredients are fully incorporated
4 Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes
5 Preheat your oven to 350 degrees
6 Once the dough has chilled, use a greased cookie dough scoop to scoop up a ball of dough and drop it into the granulated sugar and spice mixture
7 Toss the ball of cookie dough around in the mixture and then transfer the coated cookie dough onto a parchment lined baking sheet leaving 2 inches between each ball of dough
12 Use the bottom of a water glass or measuring cup to gently press the balls of dough out into disks
8 Bake the cookies in a 350 degree oven on a rack set in the center or slightly above the center for 12-14 minutes or until the edges become slightly golden
10 Allow the cookies to cool for several minutes on the baking sheet and then transfer them directly onto the cooling rack to continue cooling
11 Store leftovers in an airtight container at room temperature