Matcha Thumbprint Cookies With Chocolate And Walnuts Food

MATCHA COOKIES

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.

CHOCOLATE THUMBPRINT COOKIES

Steps:

• Beat 1/2 cup margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Add flour, 1/3 cup of the coconut and the salt; mix well. Cover and refrigerate 1 hour.
• Preheat oven to 350°F. Shape dough into 36 balls, each about 1 inch in diameter. Roll in walnuts, then press walnuts gently into dough to secure. Place, 1 inch apart, on ungreased baking sheets. Press down centers with thumb.
• Bake 9 to 12 minutes or until lightly browned. Remove cookies from baking sheets; cool completely on wire racks. Place chocolate and 1 Tbsp. margarine in small saucepan; cook on medium-low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Spoon 1/2 tsp. of the melted chocolate mixture into center of each cookie. Sprinkle evenly with remaining coconut. Store in airtight container at room temperature.