DIRECTIONS:

COOKIES

Step 1

In a medium bowl whisk together the all purpose flour, baking powder and salt.

Step 2

In a large bowl, cream the butter and sugar with a hand mixer until pale and fluffy, about 2-3 minutes, scraping down the sides of the bowl as needed. Add the egg and vanilla extract, and beat on medium speed until well combined, scraping the bowl as needed.

Step 3

Add the dry ingredients and mix together until just combined. Make sure everything is well incorporated but do not overmix. Flatten the dough into a disc and wrap in plastic wrap. Chill in the refrigerator for 2 hours.

Step 4
Preheat the oven to 350 degrees. Roll out the dough ¼ inch thick. Use circle and star cookie cutters to cut out shapes. Transfer to parchment lined baking sheets, spaced 2 inches apart.

Step 5
Gather scraps and reroll until you have used up all your dough.

Step 6
Chill sheet trays with cookies in the freezer for 5-10 minutes before baking.

Step 7
Bake for 8-10 minutes, until the edges start to brown slightly. Cool on wire racks until completely cooled.

HOW TO MAKE THE GLAZE

Step 1

Combing confectioners sugar, corn syrup, lime juice and water in a medium bowl. Mix until well combined and smooth in consistency. Glaze can sit at room temperature, covered for up to five days.

Step 2
Stir glaze before use, add more water if too thick. Pour the glaze into a medium shallow bowl and dip the top part of the cookie into the glaze, holding by the edges. Let excess drip off.

Step 3
Set down on a wire rack and top with chopped freeze-dried fruit, tea leaves and pepita seeds.