Ever since I tasted this cookie when trying to decide whether we’d sell it in our store, I’ve been obsessed with finding my perfect green tea cookie recipe. The recipe came from my friend Kelli Bernard, the owner of the now-closed Amai Tea and Bake House. I suppose I probably could’ve just asked her for the recipe, but my imagination told me that some Secret Baker’s Union would’ve come knocking on my door armed with rolling pins and chocolate bars (perhaps my imagination on the issue is a bit too vivid on this issue).
After tinkering for nearly 2 years, and expending countless bags of flour (not to mention tea), I think I have gotten close to a respectable recipe! Here goes:
(note: I have given some measurements in weight rather than volume, because, as a pastry chef friend of mine tells me, “its more precise”)
Green Tea Cookies
1lb Unsalted butter, softened
5 oz Powdered sugar
1/2 teaspoon Vanilla extract
1 lb 4 oz All purpose flour
1 oz Matcha powder
1 teaspoon Salt
2 tablespoons Coarse sugar (also known as Decorating sugar)
Sift flour, salt and tea powder together. Set aside.
In a mixing bowl, cream butter and powdered sugar until silky and fluffy. Add flour mixture, keeping mixture speed on low. Do not overmix; it should take only about 1 minute. Scrape down the dough, take it out of the mixer and flatten it. Wrap tightly, and refrigerate for 1 hour.
Roll out dough to a 1/4″ thickness, and cut out with your favorite cookie cutter. Pour decorating sugar into a bowl and dip the top of each cookie into it, so that just the top of the cookie is lightly coated with sugar. Butter a cookie sheet, spread the cookies out on the sheet and chill in the refrigerator for 30 minutes.
After the cookies have been chilled, bake at 325 degree for 15 minutes.