Design Eat Repeat

0 Preheat oven to 350°. Prepare a parchment paper-lined baking sheet and set aside.
14 Place graham crackers in a plastic bag or food processor and crush into fine crumbs. Set aside.
15 Use a citrus zester to zest [adjustable]3-4[/adjustable] small limes, or until you have about [adjustable]1[/adjustable] tablespoon of zest. Cut [adjustable]2-3 [/adjustable]limes in half and squeeze out juice, until you have at least [adjustable]3-4[/adjustable] tablespoons.Note: be sure to zest before you cut and juice!
1 In a small glass bowl, microwave unsalted butter [adjustable](¾ cup, i.e. 1 ½ sticks)[/adjustable] until melted. Pour into large mixing bowl. Add in granulated sugar [adjustable](½ cup) and brown sugar (½ cup)[/adjustable]and stir until incorporated.
2 Add whole egg [adjustable](1 large), extra egg yolk, fresh lime juice (1 tablespoon), vanilla extract (2 teaspoons), and lime zest (2 teaspoons)[/adjustable] and stir until incorporated.
3 Add baking powder [adjustable](1½ teaspoons), baking soda (½ teaspoon) and salt (¼ teaspoon). Mix until combined. Half cup at a time, add all-purpose flour (2 cups), and graham cracker crumbs (½ cup)[/adjustable] and mix until everything is just incorporated.Consistency note: Because we're using melted butter, the dough will be a little soft and looser than traditional doughs right when you first mix it. Because of this, allow the dough to set for 2-3 minutes to help it firm up; then re-stir. If it still seems too soupy (likely due to your butter being really hot), refrigerate for 5-10 minutes to help the butter firm up again.
4 Scoop dough into 3-tablespoon sized scoops, then roll into a ball. Slightly flatten each ball before placing on cookie sheet. 
5 Bake at 350° degrees for 9-11 minutes until center no longer looks wet. They may look slightly underdone, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgment to keep them in a minute longer if they look severely underbaked.)
6 After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet. Allow to fully cool before adding the glaze.
To make lime glaze:
9 In a medium-sized bowl, mix together powdered sugar [adjustable](1½ cup), milk (1 tablespoon), lime juice (1-2 tablespoons*), lime zest (½ teaspoon) and vanilla extract (¼ teaspoon)[/adjustable], and a pinch of salt. Stir until smooth.*Use [adjustable]1-2[/] tablespoons of juice to help thin the glaze into a thick, yet spreadable consistency.
10 Spoon 1-2 teaspoons of glaze onto the center of a test cookie, avoiding spreading it to the very edges. If glaze is too thin & is running off the cookie, add more powdered sugar until it is a spreadable glaze that doesn't run off the edges. If the glaze is too thick, add a little more lime juice.
12 Top with extra lime zest and a lime wedge, if desired. Store in an airtight container for 3-4 days (store in the fridge if you add the lime wedge on top).