Cookies are not usually my thing but I have been experimenting with recipes more often because my daughter and husband love them. I was going for a recipe that I could add to the Easter List for those people who might not have time or energy to make a cake. An added bonus was that glazing these was reminiscent of coloring Easter eggs. I think I might play around with different fruits (blueberry, mango, or lemon) for the glaze to get different colors. Oh yeah, they were also delicious!!

Notes:

Cookies could easily be made without white chocolate. I personally just love white chocolate and try to add it to all desserts.

The cookies have a great flavor without the glaze so you could easily leave them naked.

Cookies:
1 tbsp flax meal
3 tbsp water
2 cups whole wheat flour white
1/2 tsp baking powder
1/4 tsp Himalayan Salt
1 cup vegan butter (room temperature)
1/2 cup vegan organic sugar
1 tbsp lemon zest
Juice of one lemon (about 2 tbsp)
1 cup vegan white chocolate chips

Whisk water into flax meal. Refrigerate for at least 15 minutes.

In a large bowl mix flour, baking powder and salt. Set aside.

With an electric mixer blend butter and sugar together until creamy. Add in flax mixture, lemon zest and juice. Mix together. With mixer on, slowly pour in flour mixture until flour in incorporated into butter. Stir in white chocolate by hand. Refrigerate dough from 30 minutes to over night.

Preheat oven to 375 degrees.

Line cookie sheets with parchment paper. Using a teaspoon of dough at a time roll into balls and place on cookie sheet about an inch apart. Bake 12 to 15 minutes until bottoms are golden brown. Leave on cookie sheet until the can be moved by hand then transfer to a cooling rack. Cool completely before glazing. Yields 5 dozen. You could use a tablespoon of dough for larger cookie.

Glaze
1/3 cup frozen raspberries
1 tablespoon water
Juice of one lemon
3/4 cups organic powdered sugar

In a sauce pan over med/low heat cook the raspberries and water until raspberries begin to break down, about five minutes. Into a small bowl push raspberries through a mesh strainer so that you only have the juice in the bowl. Add lemon juice. Whisk in powdered sugar 1/4 cup at a time.

Okay, this part is messy. Place parchment paper under cooling racks (I used the same ones I baked with.) Drop cookies in to glaze one at a time rolling them around so they are completely covered. Remove cookie from glaze with slotted spoon and set on cooling rack. Let sit for a couple of hours until glaze hardens.  Enjoy.