Lime Flowers

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.

* Per serving · 4 servings · Values may vary.