Earth Day Cookies

Servings: 10

Total time: 1 hour, including chilling time

INGREDIENTS

For cookies:
2 ½ cups (300 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon Diamond Crystal® Baking Salt
1 cup granulated sugar
1 tablespoon lemon zest
1 tablespoon fresh thyme leaves, finely chopped
1 cup unsalted butter, softened
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
For icing:
2 egg whites
2 ¼ cups powdered sugar
½ teaspoon pure vanilla extract
Water, as needed for consistency
Green matcha powder, as desired
Blue spirulina powder, as desired

DIRECTIONS

For cookies: Whisk together flour, baking powder and baking salt in medium bowl and set aside.
Combine sugar, lemon zest and thyme in a separate small bowl and rub together with fingertips to release oils. Set aside.
Beat butter in a separate large bowl until light and fluffy, about 5 minutes. Add sugar mixture and cream together until smooth, about 3-4 minutes. Add egg, vanilla and lemon juice and beat until
smooth.
Gradually add dry ingredients, mixing just until a dough forms.
Place dough onto a sheet of plastic wrap and form into a log shape about 2 ½ inches in diameter.
Refrigerate for at least 30 minutes or until firm.
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
Slice dough using a sharp knife into about ¼-inch rounds and place onto prepared baking sheet.
Refrigerate sliced cookies at least 15 minutes before baking.
Bake until the edges are lightly golden-brown, about 6-8 minutes. Let cool completely.
For icing: Combine egg whites, powdered sugar and vanilla in a medium bowl until smooth, adding water as necessary to reach desired thickness. Icing should be able to ribbon off spoon or rubber spatula and hold its shape in the bowl for a few seconds.
Divide icing between three bowls, stirring in green matcha powder to one and blue spirulina powder to another until desired color is reached. Leave one bowl white.
Combine icings in alternating dollops into a shallow bowl or pie dish. Swirl icings gently using a toothpick or knife tip. Dip cookies into icing face down until it just reaches cookie edges. Lift cookie up and let excess icing drip off. Flip cookie right side up and let set completely on a wire rack before serving. Or, transfer icings to piping bags and pipe onto cooled cookies.