For the Cookie Dough:

6 Tablespoons cool, unsalted organic butter, cut into pieces

1¼ cups Wholesome Sweeteners Fair Trade Organic Powdered Sugar

Scant ½ cup cage-free egg whites (from about 4 eggs)

1 teaspoon pure vanilla extract

1 teaspoon pure lemon extract

¾ cup all-purpose flour

For the Mint Glaze:

1 cage-free egg white

About 2 cups Wholesome Sweeteners’ Fair Trade Organic Powdered Sugar

A few drops of mint extract

For the Chocolate Glaze:

4 ounces high quality semisweet chocolate

Tools

A pastry bag fitted with a small (¼-inch) plain tip

Two cookie sheets, well greased or lined with parchment paper or with nonstick baking mats; or nonstick cookie sheets

Heat oven to 350°F.

Make the cookie dough:  Cream the butter until smooth in a mixer fitted with a paddle attachment.  Mix in the sugar.  A little at a time, mix in the egg whites, then add the vanilla and lemon extracts.  Add the flour and mix just until incorporated.  Transfer the dough to the pastry bag.

Pipe 1-inch long sections of dough onto the sheet pans, spacing them 2 inches apart (they will spread sideways).  Bake until golden on top and brown around the edges, about 10 minutes.  Let the cookies cool on the pan.

Make the mint glaze:  Whisk the egg white with 1½ cups of the powdered sugar until smooth.  Whisk in more sugar a little at a time, just until you have a thick, smooth glaze.  Add mint extract to taste.

Make the chocolate glaze:  Melt the chocolate.  Spread the flat sides of half of the cookies with chocolate.  Spread the flat sides of the remaining cookies with mint glaze.  Sandwich together and set on a clean sheet pan.  Let the cookies sit at room temperature until firm, at least 1 hour.  Makes 80.