Emerald lemon mint cookies

Finished cookies.
This recipe was easy enough that my 6 year old could do most of it herself.

She wants to be a baker when she grows up. When I was a little girl my grandma used to...

Nah. Just kidding. Recipe below

This is a summary of the process.

You need:
200 g of unsalted room temperature butter
80g of powdered sugar + another 15 or so g of regular sugar for decorating
250 g of flour
200 g of dark mint chocolate (I bought Heidi)
100g of white chocolate
Vanilla flavoring
Lemon zest (whole lemon)
5g of baking powder
Green food coloring

Preheat your oven to 200 degrees Celsius.

First you mix the butter and sugar until light and fluffy and doubles its volume. Add in the vanilla flavoring, baking powder and lemon zest. Add the flour and mix until dough is smooth.

Make round balls about 1.5 - 2 cm in diameter and place on tray that has been lined with baking sheet at about 5 cm from each other.

I actually added the baking powder by accident because the original recipe didn't call for it. Instead of getting flat-ish cookies, we got round balls of crumbly goodness.

Bake for around 15 minutes until cookies turn golden. Let them cool down completely.

Mix the regular sugar with a few drops of food coloring until desired shade of green is achieved. Melt the dark chocolate over steam and dip the cookies half way in. Place them on a baking sheet then sprinkle the colored sugar on the chocolate while it's still liquid-ish. Use a spoon to gently press on the sugar so it sticks.

We went a little overboard with the "emeralds" so use only a little or else ot will overwhelm your taste buds and hide the bittersweet chocolate flavor.

Melt the white chocolate and use a spoon to drizzle it over the uncoated part of the cookies.

When you bite into a cookie, you're immediately hit with sweetness, then the bitter of the chocolate, then the lemon aroma and you're left with the minty aftertaste.

My daughter and I had a blast making these and they're really good.