-
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.