Snowflake Ornaments 

Dough
11⁄2 sticks (3⁄4 cup) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 Tbsp freshly grated lime zest
1 Tbsp fresh lime juice
1⁄4 tsp salt
21⁄4 cups all-purpose flour

Spreading & Piping Icings
2 cups confectioners’ sugar, plus more as needed
3 Tbsp fresh lime juice
Assorted liquid food colors (optional)

1 cup white sanding (fine crystal) sugar

Dough: Beat ingredients except flour in a large bowl with mixer on medium speed until creamy. On low speed, gradually beat in flour. Divide dough in quarters; shape each into a 1⁄2-in.-thick disk. Wrap individually; refrigerate 2 hours, or until firm. Heat oven to 350ºF. Have ready baking sheet (s) and 3-in. cookie cutters in snowflake and ornament shapes. Place 1 disk at a time (keep others refrigerated) between 2 sheets of wax paper on a dampened work surface. Roll out to 1⁄8 in. thick. Remove top sheet of paper. Cut out desired shapes with floured cookie cutters. Slide onto a baking sheet; place in freezer about 10 minutes. Remove cut-out shapes; place 1 in. apart on ungreased baking sheet. Chill scraps before re-rolling and cutting. Bake 10 to 12 minutes, just until edges are golden. Cool on baking sheet on a wire rack 2 minutes before removing to rack to cool completely. Spreading icing: Mix 2 cups confectioners’ sugar and the lime juice in a small bowl until smooth. Divide among smaller bowls, one for each desired color. Tint with food color. Spread most over cookies; cover and reserve the rest. Let cookies dry at least 12 hours. Piping icing: Stir confectioners’ sugar into reserved icings until thick enough to pipe. Spoon into small zip top bags; seal until using. Spread sanding sugar on wax paper. Snip tip off a corner of bags; pipe designs on 1 cookie at a time, immediately inverting cookie into sugar to coat design. Let dry.

Storage tip: Store airtight with wax paper between layers at cool room temperature up to 1 week, or freeze (undecorated) up to 3 months. Store decorated cookies at room temperature up to 3 days