Lime Flowers

• 2 cups all-purpose flour, plus more for work surface
• 1/2 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1 cup granulated sugar
• 2 tablespoons finely grated lime zest
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup fresh lime juice
• Confectioners sugar, for dusting

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

flour, baking powder, coarse salt, sugar, lime zest, unsalted butter, vanilla, lime juice, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/lime-flowers-389273 (may not work)