In large bowl, beat butter, sour cream and granulated sugar with electric mixer on medium speed until creamy.

Add egg, lime peel, 1 tablespoon lime juice and the vanilla; beat until smooth.

On low speed, beat in flour, baking soda and salt until dough forms.

Gather dough into ball; divide in half.

Shape each half into a disk; wrap in plastic wrap.

Refrigerate 1 hour.

Heat oven to 375°F.

Place pastry cloth on work surface; sprinkle with flour.

With floured cloth-covered rolling pin, roll 1 disk of dough until ⅛ inch thick.

Cut with floured 3-inch fluted cutter.

With 1-inch scalloped or fluted canapé cutter, cut out center of each circle.

On ungreased cookie sheet, place wreath cutouts 1 inch apart.

Cut each small cutout in half; brush backs of small cutouts with water and place on wreaths for bows.

Repeat with second disk of dough.

Bake 6 to 8 minutes or until edges start to brown.

Remove from cookie sheet to cooling rack; cool completely.

In small bowl, mix powdered sugar and 2 tablespoons of the lime juice with whisk.

Stir in remaining 1 tablespoon lime juice, 1 teaspoon at a time, until glaze is thin.

Working with a few cookies at a time, brush glaze over cookies and immediately decorate with sugars or sprinkles.

Let stand until set.

Store in layers with waxed paper between.