Plump the golden raisins in the Cointreau/tequila (you can also substitute with orange juice) and set aside for about 20 minutes. Drain well, reserving any liquid.
Preheat the oven to 350° and grease a cookie sheet.
Sift the flour, baking powder and salt in a mixing bowl. Set aside.
Using a mixer, cream the butter and sugar until fluffy.
Slowly add the eggs (one at a time), vanilla, cinnamon and zests. (Sometimes I add a handful of marigold petals at this time, too.)
Add the sifted flour mixture and cornmeal to the creamed mixture and mix until well blended. Stir in the drained raisins.
Let the batter sit for 4 minutes, then drop in heaping teaspoons onto the cookie sheet—about 2 inches apart.
Bake for about 9 to 10 minutes, until the edges are golden brown. Cool on a rack.
Once cool, dust with the cinnamon-scented, sieved powdered sugar.
Sprinkle with the edible flower petals right before serving.