Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Green Tea Cookies
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- Level: Easy
- Total: 3 hr 30 min
- Prep: 1 hr 55 min
- Inactive: 1 hr 15 min
- Cook: 20 min
- Yield: about 36 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 81
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 24 mg
- Level: Easy
- Total: 3 hr 30 min
- Prep: 1 hr 55 min
- Inactive: 1 hr 15 min
- Cook: 20 min
- Yield: about 36 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 81
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 24 mg
Ingredients
Directions
- Whisk the flour, matcha, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and almond extract until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated. Turn out the dough onto a large sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough until 1/4 inch thick on a lightly floured surface. Cut out cookies with a 1 1/2- to 2-inch fluted round cookie cutter or biscuit cutter. Reroll the scraps once and cut out more cookies. Arrange about 1 1/2 inches apart on the prepared baking sheets. Sprinkle generously with coarse sugar. Refrigerate until firm, about 15 minutes.
- Bake, switching the pans halfway through, until the cookies are firm but not browned, 17 to 20 minutes. Let cool completely on the baking sheets.
