Sugar cookies become tangy treats when the batter is enhanced with lime juice and zest. Cut the dough into big daisy-like shapes, and finish the baked cookies with a dusting of confectioners’ sugar.

　　

Ingredients

makes about 2 dozen

　　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

　　

Step 1

Sift together flour, baking powder, and salt into a bowl.

　　

Step 2

Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flour mixture.

　　

Step 3

On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.

　　

Step 4

Working with one half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes with a 3-inch flower-shape cookie cutter. Space 1 inch apart on baking sheets lined with parchment paper. Cut a hole in center of each with a 1-inch round cutter. Repeat with remaining disk. Wrap scraps in plastic. Freeze 30 minutes; reroll, and cut.

　　

Step 5

Preheat oven to 325°F. Bake until cookies are set, 12 to 13 minutes, rotating sheets halfway through. Let cool on a wire rack. Before serving, sift confectioners’ sugar over cookies. Cookies can be stored in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies