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Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Watch how to make this recipe.
Matcha Strawberry Checkerboard Cookies
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- Level: Intermediate
- Total: 2 hr 50 min (includes chilling time)
- Active: 40 min
- Yield: 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 105
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 53 mg
Believe me, I know there are a lot of instant “slice and bake” cookies out there but this cookie is special. Let’s face it: When you bake your own cookies from scratch, enriched with the toasty note of pecans, matcha and strawberry, it makes you into an international traveler with a worldly sense of style and taste. Make the dough on a rainy day when you have some time and freeze. Slice and bake as you want. Two cookies for a snack or two dozen to bring to a party or gathering…
- Level: Intermediate
- Total: 2 hr 50 min (includes chilling time)
- Active: 40 min
- Yield: 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 105
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 53 mg
Ingredients
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Directions
Special equipment:
a nonstick baking sheet- In the bowl of a food processor, pulse together the flour, pecans, sugar and salt. Pulse in the butter. Pulse in 1 tablespoon water and the vanilla. Remove half of the dough from the food processor and pulse the dried strawberries in the first half. Remove the strawberry dough and let it rest on a flat surface.
- Clean the food processor completely and add the uncolored half of the dough. Pulse in the matcha tea and the food coloring.
- Divide the two types of dough in half and roll into two logs about 1 inch in diameter.
- Put one strawberry log next to one matcha log and gently press together. Place the other matcha log on top of the strawberry and the other strawberry on top of the other matcha and gently press together. That way, the two flavors/colors alternate, like a checkerboard. Roll in plastic and squeeze the plastic around the dough so it is firmer but a perfect square with the alternating colors. Refrigerate for at least 2 hours and up to 48 hours.
- Preheat the oven to 350 degrees F.
- Slice the dough into 1/3-inch slices and arrange on a nonstick baking sheet with space between each. Bake 10 to 12 minutes. Cool.
