In a large mixing bowl, whisk together sifted flour, sugar, and salt.
Drop in your small cubes of butter and begin mixing together with your hands. Squeeze the butter and flower mixture, working until it resembles cornmeal.
Next, take your chopped mint, lime zest, and orange zest and mix in gently with hands.
Pour in 1 tsp of Vanilla Extract and start to work dough into a ball with you hands. If you find the dough to be too dry and not coming together, add a second tsp of vanilla.
Dough should be moist but firm. (if you feel it is dry add a Tbsp of water..dough should NOT be sticky)
Form dough into a ball and wrap in plastic wrap.
Place dough in the fridge to chill for 30 minutes.
*dough can be made the day before and kept in the fridge overnight. When you’re ready to bake place dough on counter for 30-45 min to slightly thaw. Work in your hands to help the dough become more pliable, since the butter will have hardened.*
Preheat oven to 325 F (163 C) and line two cookie sheets with parchment paper.
Remove dough from the fridge and slice in half.
Place one half on a gently floured surface and roll out to 1/8 inch -1/4 inch thickness.
Use your cookie cutter to cut out as many cookies as you can.
Transfer cookies to baking trays. *cookies will not spread much, so you can place them a half inch apart*
Gently coat a thin layer of egg white onto the center of each cookies, then press flower blossom slightly onto surface. The back of the blossom may need to sink into dough for petals to lay flat.
Place the entire tray into the fridge for 10-15 minutes to make sure cookie dough is cold before baking.
Bake for 12-14 minutes or until edges start to golden in color. Bake time may differ between ovens, so keep an eye on the first batch.
Repeat with remaining half of dough.
Set cookies on cooling rack for 10-15 minutes before serving.