Lime Flowers

Directions

1. 1
   Sift together flour, baking powder, and salt into a bowl.
2. 2
   Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment.
3. 3
   Mix on medium speed 1 minute.
4. 4
   Add butter, and mix until fluffy, about 2 minutes.
5. 5
   Mix in vanilla and lime juice.
6. 6
   Reduce speed to low, and gradually mix in flour mixture.
7. 7
   On a lightly floured work surface, halve the dough.
8. 8
   Flatten each half into a 10-inch disk, and wrap each in plastic.
9. 9
   Freeze until firm, about 30 minutes.
10. 10
    Working with one half at a time, roll out dough on parchment paper to 1/8 inch thick.
11. 11
    Cut shapes with a 3-inch flower-shape cookie cutter.
12. 12
    Space 1 inch apart on baking sheets lined with parchment paper.
13. 13
    Cut a hole in center of each with a 1-inch round cutter.
14. 14
    Repeat with remaining disk.
15. 15
    Wrap scraps in plastic.
16. 16
    Freeze 30 minutes; reroll, and cut.
17. 17
    Preheat oven to 325F.
18. 18
    Bake until cookies are set, 12 to 13 minutes, rotating sheets halfway through.
19. 19
    Let cool on a wire rack.
20. 20
    Before serving, sift confectioners sugar over cookies.
21. 21
    Cookies can be stored in airtight containers at room temperature up to 3 days.