Espresso and Lime

1 In a large bowl, cream together 8 tablespoons of butter, 8 ounces of cream cheese and 1 1/2 cups of granulated sugar using an electric hand mixer
2 Once the mixture is pale and creamy, add 2 large eggs, 1 teaspoon of vanilla extract, 1/4 teaspoon of orange extract and 1 tablespoon of orange zest. Mix to combine
3 Add 2 1/2 cups of flour, 1/2 teaspoon of salt and 3 teaspoons of baking powder and mix to combine
4 Cover the bowl with a clean towel and chill the dough in the freezer for 20 minutes
5 Preheat your oven to 350 degrees
6 Line baking sheets with parchment paper
7 Combine 1 cup of confectioners sugar with 1-2 tablespoons of your chosen sprinkles or sanding sugar in a small bowl
8 Once the dough has chilled and firmed up a bit, use a greased cookie dough scoop to transfer a scoop of dough directly into the confectioners sugar
9 Toss the dough in the confectioners sugar until the entire exterior is well coated
10 Place the coated dough onto parchment lined baking sheets 2 inches apart
11 Bake on a rack set to just above the center of a 350 degree oven for 12-14 minutes
12 Transfer the baking sheets onto cooling racks and allow the cookies to cool on the baking sheet for 5-10 minutes
13 Once the cookies are set enough to move, transfer them directly onto cooling racks 
14 Store leftovers in an airtight container at room temperature