All-Purpose Flour (4 3/4 cups)
Baking Powder (1/2 Tbsp)
Salt (3/4 tsp)
to mixing bowl and whisk until well combined. Set aside.
Granulated Sugar (1 1/2 cups)
, 1 tsp of
Lime Zest (1)
, 1 tsp of
and 1 tsp of
Orange Zest (1)
to the bowl of a stand mixer. Use your hands to rub the zest into the sugar for 1 minute so that your release the oils from the zest.
Unsalted Butter (1 1/2 cups)
, and mix with the paddle attachment for 5 minutes, or until the butter is fluffy and pale.
Scrape down the bowl and add the
Large Egg (1)
Vanilla Extract (1/2 Tbsp)
and mix for 2 minutes. Add the dry ingredients and mix on low until well combined.
Split the dough in half. Take one half of the dough and split it into 6 pieces and color each piece with
Food Coloring (to taste)
like pink, blue, purple, orange, blueish- green (2 drops blue, 1 drop green), and a pinkish purple (2 drops pink 1 drop purple).
Wrap each colored piece of dough in plastic wrap. Take the uncolored half of the dough and shape it into a disc and wrap it in plastic wrap as well. Place all the discs of dough into the fridge for 30 minutes.
Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
Roll out the uncolored half of the dough in between two sheets of parchment paper until it is 1⁄2 inch thick.
Take the colored dough and roll them into 1/2 inch diameter logs. Stack the logs together and gently roll the log until it is 1-2 inches in diameter. Freeze the log and the sheet of uncolored dough for 5 minutes.
Slice the colored cookie dough log into 1/8-inch slices and place them on top of the uncolored dough, like tiles. If there are any large gaps between the slabs of colored dough, use the extra dough to fill in the space.
Place parchment paper on top and gently roll the dough out until it is 1/4-inch thick. Place in the freezer for 5 minutes.
Cut the cookies out with your cookie cutter. Roll out the scraps with the rest of the dough and repeat until no dough is left.
Place the cookies onto the parchment-lined baking sheet 2-inches apart. Freeze the sheet for 10 minutes, this is important so the cookies keep their shape.
Bake in the oven for 9 to 11 minutes.
Cool completely on a rack. Decorate with
Gold Sprinkles (to taste)
and store in an airtight container.