Ingredients

• 1  cup butter (no substitutes)
• 1/2  cup sugar
• 2  teaspoons finely shredded lime peel
• 1/4  cup lime juice
• 1  teaspoon vanilla
• 2-1/4  cups all-purpose flour
•   Silver dragees (optional)
• 2  tablespoons meringue powder
• 1/3  cup warm water
• 3  cups sifted powdered sugar
• 1  teaspoon vanilla
• 1/4  teaspoon cream of tartar
•   Paste food coloring

Directions

1. Beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar until combined. Beat in lime peel, lime juice, and 1 teaspoon vanilla. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. Cover and chill 1 hour or until easy to handle.

2. Roll each portion of dough on a lightly floured surface until 1/4-inch thick. Cut out using floured light bulb-shape cookie cutters. Place on an ungreased cookie sheet. If desired, use a drinking straw to make two holes in the top of each cutout for stringing.

3. Bake in a 350 degree F oven for 8 to 10 minutes or until light brown around edges. Transfer cookies to wire racks to cool.

4. For icing: combine meringue powder, warm water, powdered sugar, 1 teaspoon vanilla, and cream of tartar in a large mixing bowl. Beat with an electric mixer on low speed until combined, then on high speed for 7 to 10 minutes or until smooth and of spreading consistency. Divide into portions and color as desired with paste food coloring. Use at once to frost cookies. If desired, decorate with silver dragees or additional icing. (Do not use silver dragees on cookies that will be eaten.) Place on racks until set. Makes about 72 cookies.

Make-ahead tip: Bake and cool cookies as directed; place in airtight freezer container. Seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before decorating.