Whisk together flour, baking powder and salt in a medium bowl.

Use your fingers to rub the lime zest into the sugar in a large bowl. Add butter and beat until light and fluffy.

Add eggs and lime juice and beat until combined.

Add flour mixture and beat until smooth. Dough will be soft and sticky.

Divide dough in half. Shape each half into round disks and wrap each half in plastic wrap. Refrigerate dough overnight.

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or non-stick liner.

Remove 1 wrapped pack of dough from refrigerator.

Sprinkle rolling pin and work surface with flour. Roll out dough to 1/4-inch thick. Move the dough around frequently to make sure it is not sticking.

Use shaped cookie cutters to cut cookies.

Place cookies at least 1-inch apart on a baking sheets. Sprinkle with sanding sugar.

Bake 12 to 14 minutes, until cookies are just beginning to turn light brown around the edges. Rotate baking sheets halfway through baking for even baking.

Cool cookies on baking sheet for 1 minute then transfer to a wire rack. Cool completely.

Repeat steps with remaining dough. You can gather up excess dough after cutting the cookies, shape into another disk, and roll out for more cookies.

Cool baking sheets completely between batches.