DIY Geode Cookies

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We have been falling in love with the geode trend in desserts</a> for a while, but most of the geode cookies we saw out there require a ton of frosting technique, and we wanted to make these foolproof. So we have an easy slice-and-bake version that will give you the gorgeous designs you want without all of the work. Enjoy!

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</i></a> Geode Cookies From Skylar Thomson, POPSUGAR Food

Notes

The vodka evaporates immediately, but if you are concerned, swap vodka with water. Use 1 teaspoon water with the luster dust.

Ingredients<ol><b>For the cookies</b>:</li>
1 1/2 cups all-purpose flour</li>
1/8 teaspoon fine salt</li>
1/3 cup powdered sugar</li>
1/4 cup granulated sugar</li>
1/4 teaspoon baking powder</li>
1 1/2 sticks unsalted butter, chilled</li>
1 teaspoon clear vanilla extract</li>
1/2 teaspoon lemon juice</li>
1 egg white</li>
Teal and violet gel food coloring</li>
White sparkling sugar </li></ol>
<ol><b>For the glaze</b>:</li>
1 tablespoon plus 2 teaspoons vodka</li>
1 tablespoon corn syrup</li>
1/2 teaspoon gray luster dust</li></ol>
Directions<ol>
<li>Place flour, salt, powdered sugar, granulated sugar, and baking powder into a food processor and pulse until combined. Add cold butter in batches and pulse until it achieves a sand-like texture.</li>
<li>Add the vanilla, lemon juice, and egg white and pulse until the mixture forms a ball.</li>
<li>Remove half of the mixture, form it into a disc, wrap it in plastic wrap, and chill for about 20 minutes until firm.</li>
<li>Add a pea-size amount of each gel food coloring to the remaining dough in the food processor and pulse until just combined. The dough should look swirled like marble. Be careful not to overmix the dough at this point. </li>
<li>Form the marbled dough into a disc, wrap in plastic wrap, and chill for at least 20 minutes until firm.</li>
<li>Remove dough from the refrigerator and divide both discs in half, leaving you with 4 sections of dough. Roll the 2 colored sections into a 12-by-5-inch rectangle, about 1/4 inch thick, and set aside. Repeat with half of the plain dough. </li>
<li>With the remaining half of the plain dough, form a log about 1 inch thick and 12 inches long and set aside. Beginning with a colored layer, stack the rolled-out dough rectangles on top of each other, brushing each layer lightly with water to help them stick. Once you have a stack of the 3 doughs (colored, plain,