Sunday Sweets: Green Tea Cookies

I love the flavor of green tea. Like the green tea ice cream recipe I posted, I use ceremonial grade matcha for these. These cookies are not as sweet as we Westerners are used to; the texture is more crumbly as well. I like to cut these with either flower shape or heart shape cutters. They are good as they are with tea or milk or, you can decorate with drizzles of chocolate, tinted white chocolate (pink is especially pretty). This is a simple cookie – an excellent introduction to Japanese desserts (in addition to the heavenly matcha ice cream).

Matcha Cookies

5 Tbsp butter (room temperature)
1/2 cup powdered sugar
1/4 cup sugar
2 egg yolks
1 Tbsp milk
3/4 cup cornstarch
3/4 cup plus 1 Tbsp cake flour
4 tsp green tea powder
white chocolate, or regular chocolate, melted for decoration (optional)

Sift cornstarch, cake flour, and green tea powder together. Set aside.

Beat soft butter in a mixing bowl. Add powdered sugar and sugar and mix. Add yolks and milk and mix well. At this point, mix these ingredients well as you don’t want to over mix when adding the flour mixture.

Add flour mixture and mix. Let the dough rest for 30-60 minutes in the refrigerator. Divide into two parts and wrap in plastic or parchment paper. Roll out dough to 1/4″ thick and cut out with cookie cutter. Use a little flour to keep from sticking. Use enough, but try to use as little as possible. Bake at 350F in preheated oven for 10-13 minutes. Cool completely on cookie rack, and decorate with chocolate or powdered sugar if you want.



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