Moss Cookies

Let's Cook

1. Step 1.

   Heat oven to 350°F. Line 2 large baking sheets with parchment paper. In a large bowl, whisk together 2¾ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon kosher salt; set aside.

2. Step 2.

   Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (at room temperature) and ¾ cup granulated sugar in a large bowl on medium-high speed until light and fluffy, about 3 minutes. During the last minute, add a few dabs of green gel food coloring to make a dark green color. Beat in 1 large egg and then 1 teaspoon pure vanilla extract.

3. Step 3.

   Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

4. Step 4.

   Using an offset spatula or the palm of your hand, take unevenly sized pieces of dough and spread into thin, rough cookie shapes (about ⅛ to ¼ inch thick). Place dough onto the prepared sheets, spacing them 2 inches apart.

5. Step 5.

   Bake, rotating the positions of the baking sheets halfway through, until cookies feel sandy on top, 13 to 15 minutes. Let cool on a cooling rack.

6. Step 6.

   While the cookies cool, prepare the Vanilla Buttercream as directed. Tint the buttercream green. Finely crumble 2 graham crackers and 2 of the cooled cookies (the 'moss cookies').

7. Step 7.

   Working one at a time, lightly spread the underside of the remaining cookies with a thin layer of green frosting and immediately sprinkle with the cookie and graham cracker crumbs.