MATCHA (GREEN TEA) SHORTBREAD COOKIES
I love the flavor of green tea powder in baked European-style sweets. Lately, I've been searching for a few recipes and found this one on the internet. Typically, I use a really good quality green tea (from Toraya), but even I find the green tea flavor to be too intense, so I use the lesser amount of green tea and increase the amount of powdered sugar. For less expensive grades of tea, I just use the greater amount of tea. You can purchase green tea powder at the Japanese grocers, but it will come in a variety of grades. The lower grades will use dried spinach to boost the color, but the tea flavor will not be as intense. The cookies are bright green (like the color of spring grass); they smell lovely, but have a bitter edge to them because of the green tea. It's typically an "adult" flavor, but my kids really like them with a bit of vanilla ice cream.
Provided by Akikobay
Categories Dessert
Time 1h3m
Yield 60 small cookies
Number Of Ingredients 5
Steps:
- Sift the flour, powdered tea and salt into a bowl.
- In a mixer bowl, beat butter and powdered sugar until fluffy.
- Add flour mixture to mixer bowl and mix slowly until dough just comes together.
- Pull dough together carefully in a log, approximately 2 inches in diameter.
- Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.
- Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
- Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.
- Remove cookies immediately from the cookie sheet and cool on a wire rack.
- Store in an airtight container or wrap well and freeze.
- The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.
- NOTE 1-- powdered green tea is not merely green tea that has been pulverized in a food processor or food mill, it's a special kind of tea that has been prepared to dissolve nicely.
- NOTE 2-- don't use the microwave to soften the butter, room temperature butter is the correct consistency for this recipe.
Nutrition Facts : Calories 46.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 46.5, Carbohydrate 4.2, Fiber 0.1, Sugar 1, Protein 0.5
MATCHA COOKIES
Provided by Wanna Make This?
Categories dessert
Time 2h
Yield about 5 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- With a handheld mixer in a large bowl, cream the butter with the sugars until fluffy, 2 to 3 minutes. Add the egg and vanilla, beating for about 1 minute. Sift the salt with the flour and matcha. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.
- Turn the dough out of the bowl. Shape into a disc, cover with plastic wrap and chill for 1 hour.
- Remove from the fridge and dust your cookie cutters, rolling pin and workspace with flour. Use a rolling pin to roll out the dough about 1/4-inch thick and cut out with assorted cutters. Place on 2 parchment-lined baking sheets.
- Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer the cookies to a rack to cool. Decorate with royal icing, sanding sugar and sprinkles if desired.
MATCHA THUMBPRINT COOKIES WITH CHOCOLATE AND WALNUTS
Provided by Valerie Bertinelli
Categories dessert
Time 1h10m
Yield about 32 cookies
Number Of Ingredients 14
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet in a single layer and bake until lightly toasted, about 6 minutes. Transfer to a bowl to cool.
- Increase the oven temperature to 375 degrees F. Line a large baking sheet with parchment paper.
- Whisk together the flour, cornstarch, matcha and salt in a bowl.
- Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer until light and fluffy. Beat in the vanilla and egg yolk. Add the flour mixture in 3 batches, beating after each until just incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl and make sure the dough is evenly mixed.
- Roll the dough into about thirty-two 1-inch balls, making them as smooth and even as you can, and place on the prepared baking sheet. Use the back of a round teaspoon measuring spoon to flatten the cookies and make an indentation in the center of each ball (rearrange the cookies as necessary so that they fit; they don't spread out too much, so about 1/2 inch of space between them is sufficient). If making the indentation causes a large crack, repair the crack with your fingers or re-roll the cookie and try again. Refrigerate the cookies until firm, about 15 minutes.
- Bake the cookies until the undersides are light golden brown and the tops puffed and set, about 11 minutes. Remove the cookies and use the teaspoon measuring spoon to re-make the indentations that have puffed up during baking. Bake the cookies for 1 minute more, then cool on the baking sheet.
- For the chocolate filling: Put the chocolate chips in a medium microwave-safe bowl. Put the cream, butter and corn syrup in a small microwave-safe bowl and microwave until steaming hot. Pour the hot cream mixture over the chocolate chips and let stand 5 minutes, then stir the mixture with a rubber spatula until smooth. If the chocolate chips do not completely melt, microwave in 15-second intervals, stirring after each interval, until melted and smooth.
- Spoon about 1 teaspoon of chocolate into the well of each cookie, then lightly press a toasted walnut half into each. Let stand until the chocolate sets.
MATCHA AND WHITE CHOCOLATE COOKIES
Deliciously soft and comforting matcha green tea cookies with white chocolate chips that satisfy with every bite. This easy matcha green tea cookie recipe is just what you need for a tasty snack break or as a holiday treat!
Provided by Naoki Matcha
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 320 degrees F (160 degrees C). Line a baking sheet with parchment paper.
- Combine superfine sugar, butter, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed, then increase speed and continue to mix until smooth and creamy.
- Mix in 1 1/2 cups plus 2 tablespoons flour, matcha, baking soda, baking powder, and salt until combined. Mix in egg and vanilla, gradually lowering the speed setting until everything is evenly incorporated and you get a dough-like texture. Add chocolate chips and mix in evenly.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
- Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool, 5 to 10 minutes more.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 18.2 g, Cholesterol 18.4 mg, Fat 5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 118.9 mg, Sugar 11.5 g
MATCHA GREEN TEA CHOCOLATE CHIP COOKIES
Fun twist to the original chocolate chip cookie.
Provided by bitterSw33eT
Categories Desserts Cookies Chocolate Chip Cookie Recipes White Chocolate
Time 25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
- Sift flour, matcha, baking soda, and salt together in a bowl. Beat brown sugar, butter, and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg, and egg yolk until light and creamy.
- Mix flour mixture into creamed butter mixture until dough is just blended; fold in chocolate chips using a wooden spoon. Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.
- Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Cool cookies on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 27.6 g, Cholesterol 33.9 mg, Fat 10.2 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 6.2 g, Sodium 93.5 mg, Sugar 19.5 g
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