Begin by making the cookie base. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, cream together the vegetable shortening, sugar, egg, and vanilla until smooth. Add half of the dry ingredients and begin mixing. Pour in the buttermilk, then add the remaining dry ingredients and mix until just combined. Refrigerate the dough for at least four hours or overnight.

After the dough has chilled, preheat the oven to 300 degrees F.

On a well-floured surface, roll out about 1/4 of the dough to roughly a 1/4-inch thickness, depending on your preference. Cut into rounds using a 4-inch cookie cutter and transfer to an ungreased baking sheet. Repeat with the remaining dough. Bake for about 10 minutes, or until the cookies just begin to show the first signs of browning. Remove from the oven and let cool completely.**

In a medium bowl, combine the cream cheese, lime zest, lime juice, and powdered sugar. Beat until smooth.

Spread each cooled cookie with about 1 tablespoon of the cream cheese mixture. Arrange the fruit on top. Serve immediately, or cover and refrigerate for up to two hours.