Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.

In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.

Add in the egg and vanilla and mix to combine.

Add in the flour and mix well, scraping the sides and bottom often.

Transfer the dough to your work surface and knead well.

Lightly flour the work surface and use a rolling pin to roll out the dough to about ⅝ of an inch thickness.

Use a rectangular cookie cutter to cut out as many rectangles as you’re able. Save the dough and reroll as many times as possible.

Carefully transfer the cut out cookies to the prepared baking sheets, leaving about ½-1 inch between each cookie. They should not spread much.

Bake in the preheated oven for 11-12 minutes, just until the edges are slightly browned and the center is set. Do not overbake. Allow to cool completely before decorating.

For the icing - in one bowl of a stand mixer, combine 2 cups of the powdered sugar, 1 t vanilla and 2 T meringue powder. Mix in about ¼ of water and use the paddle attachment to mix well for about 2-3 minutes or until thoroughly combined, scraping the sides often.

In another bowl of a stand mixer, combine the remaining 2 c powdered sugar, 1 t vanilla, 2 T corn starch and about ¼ c of water. Mix with the whisk attachment until thoroughly combined, scraping the sides often.

Transfer the icing into one bowl and mix together using the whisk attachment. Scrape the sides often to ensure it’s thoroughly mixed.

If needed, thin out the consistency of the icing using a tablespoon or so of water at a time.

Add in the green food coloring and combine well. Again, scraping the sides and bottom often.

Transfer the icing to a piping bag.

When ready to decorate, cut a small opening in the piping bag.

Pipe around the outside edges and then fill in the center of each cookie. If needed, use a toothpick to help spread the icing. Allow the decorated cookies to set for about 12-26 hours for the icing to harden before proceeding.

For the white chocolate chalk - melt the white chocolate in a microwave safe bowl. Transfer to a piping bag and set aside to cool slightly.

Cut a few straws into 3 inch or so size tubes. Place a rubber band around them to keep them tight and upright in a small bowl.

Cut a small hole in the end of the piping bag and pipe the melted white chocolate into each straw. Allow to set completely.

To remove the white chocolate from the straws, either unwrap carefully for paper straws, or cut open a plastic straw.

Very carefully, write the desired message or decoration on the cookies. The white chocolate may crumble a bit but we kept it in theme with the chalk dust you’d see writing on an actual chalkboard. Do not press too hard in order to prevent the white chocolate chalk from breaking as well as indenting the icing on the cookie. Rather take several passes over the icing to darken the chalk.