INGREDIENTS

2 ½ cups all purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened to room temperature
1 cup Wholesome Organic Fair Trade Cane Sugar
1 egg
1 teaspoon vanilla extract

For the Glaze
1 16oz package Wholesome Organic Fair Trade Confectioners Sugar
3 tablespoons light corn syrup
2 teaspoons fresh lime juice
3-5 tablespoons water, plus more if needed

Decorating
Assorted freeze dried fruit such as blueberries and raspberries, chopped
Assorted tea leaves such as hibiscus and chamomile, chopped

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INSTRUCTIONS

How to Make Cookies 

1. In a medium bowl whisk together the all purpose flour, baking powder and salt. 
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.  
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.
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. 
5. Gather scraps and reroll until you have used up all your dough. 
6. Chill sheet trays with cookies in the freezer for 5-10 minutes before baking. 
7. Bake for 8-10 minutes, until the edges start to brown slightly.  Cool on wire racks until completely cooled. 

How to Make Glaze 

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