Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Matcha Spritz Wreaths
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: about 7 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 84 servings
- Calories
- 34
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 7 mg
- Sodium
- 18 mg
Spritz cookies are the perfect match for matcha! If you love matcha lattes or desserts made with this vibrant green tea powder, then this is the cookie for you. The small amount of malted milk powder in this recipe helps to balance some of the bitter and grassy notes of the matcha.
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: about 7 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 84 servings
- Calories
- 34
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 7 mg
- Sodium
- 18 mg
Ingredients
Directions
- Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Whisk together the flour, malted milk powder, baking powder and salt in a medium bowl until evenly combined; set aside.
- Beat the butter, granulated sugar and matcha powder in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl with a rubber spatula. Beat in the egg and vanilla and almond extracts until combined. Reduce the speed to low and beat in the flour mixture until mostly combined. Add the green food coloring and continue to beat on low speed until evenly colored.
- Fill a cookie press fitted with the wreath disk with dough according to the manufacturer’s instructions. Press the dough about 1 1/2 inches apart onto ungreased baking sheets. Sprinkle with green sanding sugar. Bake, 2 pans at a time, rotating and switching the pans halfway through, until the cookies are crisp and lightly golden at the edges, 16 to 18 minutes. As soon as they come out of the oven, press a few red sugar pearls into the top of each. (You can put the sugar pearls on the cookies before baking, but keep in mind that some kinds may melt in the oven.) Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
