Preheat the oven to 350.

Using a stand or a hand mixer, cream butter and 1 1/2 c sugar together.

Continue mixing and add eggs one at a time.

Add lime juice and mix.

Add flour, cream of tartar, baking soda, and salt, mixing the batter between each addition.

Once the cookie dough is thoroughly mixed, add in half of the lime zest (zest from about 1.5 limes) and all of the chopped basil leaves and mix well into the cookie dough.

In a separate shallow bowl (or perhaps a plate), mix remaining ¼ c sugar and remaining lime zest together.

Roll a piece of dough into a 1-inch ball, and then roll the ball in the sugar and zest to coat the entire surface. Place dough ball on nonstick cookie pan.

Repeat until you fill the pan with dough balls - probably 12 - and place the pan in the preheated oven on the middle rack.

Bake for about 7-8 minutes and remove from oven. Allow cookies to cool on the pan for a few minutes before transferring to a cooling rack.

Repeat steps 8-10 until you run out of dough!