These are the perfect treat for the first recipe entry on my science blog – not only are they GREEN – this is also the recipe that secured my lab the title of COOKIE CHAMPIONS of all the land (well, OK, of all the two floor of Russell Labs housing the Forest and Wildlife Ecology department).
Ingredients
>> prep steps
1 stick unsalted butter (soft but not melted)
1/4 cup cane sugar
>> cream together in a small bowl with a fork or mixer
1 cup whole grain spelt flour
2 tbs arrow root powder
1/4 tsp salt
1 tsp sifted matcha green tea powder
>> whisk together in a large mixing bowl
Cooking Directions
- Mix the dry ingredients into the butter and sugar.
- Roll into a dough log ~2 inches in diameter (this is really easy if pull the dough into a longish blob and then roll it in some wax paper – like rolling a cookie cigarette in wax paper – you know, all those time you roll your cookie cigarettes!).
- Wrap the dough log in the wax paper and chill in the fridge for at least an hour, or even over night if you’re a planner.
- Slice the dough log into shortbread medallions ~ 1/4 inch thick.
- Arrange them on a cookie sheet (they don’t spread much, so pack ‘em in) and bake at 275 for 15 minutes. Cool completely before icing.
Vanilla Bean Icing
1 egg white
1 tsp lemon juice
2 beans scrape the seeds from 2 vanilla beans
>> beat until egg base is frothy
2 cups powdered sugar
>> add the sugar slowly, stirring well, until the frosting is thick
- For drizzling – it should hold shape for a couple seconds if you spoon some up and drizzle it back into the bowl
- For piping – you will want it thicker – it should be just barely stirrable
>> drizzle or pipe onto the cookies – get as creative as you please!
Nutritional Info
(serving = 1 cookie)
Cal ~65
Carbs ~7 grams
Protein ~0.75 grams
Fat ~4 gram
Natural Science Citizen 
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