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