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 (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 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-CHOCOLATE CHIP COOKIES
These super-moist and delicious cookies are made with a secret ingredient: banana!
Provided by Candice Kumai
Categories HarperCollins HarperCollins Dessert Healthy Cookies Tea Dark Chocolate Oat Banana
Yield Makes 18 to 20 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F. Line a rimmed baking sheet with aluminum foil and coat lightly with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, whisk together the coconut oil, vanilla, and sugar (or stevia) to combine. Add the egg (or water) and whisk well to incorporate.
- Using a rubber spatula, scrape down the sides and bottom of the bowl as necessary. Mix in the mashed banana and stir until well incorporated.
- Add the dry ingredients to the wet ingredients and stir until combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
- Chill the cookie dough in the refrigerator for 15 minutes.
- Using a tablespoon, scoop out 1 1/2-inch balls and place them about 1 inch apart on the prepared baking sheet. Bake until lightly golden on top, 10 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
MATCHA GREEN TEA COOKIES WITH WHITE CHOCOLATE AND MACADAMIA NUTS RECIPE BY TASTY
Here's what you need: melted butter, granulated sugar, light brown sugar, salt, vanilla extract, egg, egg yolk, matcha powder, baking soda, all-purpose flour, bread flour, macadamia nut, white chocolate chip
Provided by Michelle Chen
Yield 21 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees°F.
- Whisk together melted butter, granulated sugar, light brown sugar, and salt until there are no lumps.
- Then, add in vanilla extract, egg, and egg yolk. Whisk until smooth.
- Using a sifter over the mix, sift in matcha powder, baking soda, all-purpose flour, and bread flour.
- Using a spatula, fold together the mix until a dough forms.
- Add in macadamia nuts and white chocolate chips.
- Roll the mixture into balls and flatten to shape into cookies.
- Bake for 14 minutes. Then, cool for 10 minutes and serve.
Nutrition Facts : Calories 196 calories, Carbohydrate 21 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams
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From foodwithfeeling.com
3.7/5 (3)Estimated Reading Time 3 minsServings 20Total Time 25 mins
- In a stand mixer on medium speed (or with an electric mixer) cream together the powdered sugar and the butter.
- Very slowly, with the mixer on low, incorporate the matcha/ flour mixture into the butter mixture.
- Once fully incorporated, remove the dough and form it into a log ~10-12 inches long. Wrap in plastic wrap and place in the fridge for 30 minutes.
MATCHA COOKIES - LIVING ON COOKIES
From livingoncookies.com
4.3/5 (20)Calories 106 per servingEstimated Reading Time 6 mins
- In a large mixing bowl, cream butter and both types of sugar. Mix in sifted matcha tea powder. Add egg and vanilla and mix to combine.
- Combine flour, baking soda and salt in a bowl. Add it to the butter-sugar mixture and beat on low speed until flour is incorporated. Scrape mixing bowl to ensure flour is evenly distributed in the dough. Stir in nuts or chocolate, if using.
- Scoop tablespoons of dough and place on baking trays, leaving space in between for cookies to expand.
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