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1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, sour cream, egg, vanilla, lemon and/or lime peels, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill about 2 hours or until easy to handle.
2. On a lightly floured surface, roll half of the dough at a time to 1/8- to 1/4-inch thickness. Use assorted snowflake cookie cutters or a sharp knife dipped in flour to cut dough into snowflake designs. Use hors d'oeuvre cutters or straws to cut random holes in the cutout shapes so they resemble snowflakes. Use a straw to cut half-circles from the edges to flute them. Using a wide spatula, place cookies about 1 inch apart on an ungreased cookie sheet. Sprinkle with various sugars or glitter, if desired.
3. Bake in a 375 degree F oven for 7 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer cookies to a wire rack to cool. If desired, when cookies are cool, sprinkle with powdered sugar. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.