- Cooking Time: 15
- Servings: 36-48
- Preparation Time: 15
BackstoryI found this on line somewhere, had to modify it slightly, funny, even *I* thought they were not quite sweet enough. The dough is a little touchy to work with, so keep all your utensils WELL floured. Please use Parchment paper.
Matcha can be found in most Asian markets, specifically Japanese ones.
Matcha is the green tea ground into a powder and used in the "Japanese tea ceremony". Although it can be found at Whole Foods (It's REALLY expensive there)... It's worth the trip to an ethnic market for there are other treats awaiting you there. ie. I never would have discovered the deliciousness of unfiltered Sake if I had never stepped into Mitsuwa Market.
Please use a good quality white chocolate (Avoid Chips)
If the ingredient list has Palm Kernel, Palm or Vegetable shortening listed then this is low quality "Fake" white chocolate, it should contain Cocoa butter, Vanilla, Milk solids and Sugar... That's it, OK and maybe some lecithin, but no fake fats, otherwise you are eating vanilla flavored Crisco.
Use only flavoring "oils" when working with white chocolate, "Extracts" contain water, and will cause the white chocolate to seize into a grainy mess ... You can usually get away with using a liqueur such as Frangelico or Kirch.
- 2 cups flour
- 1/2 tsp salt
- 1/2 cup powdered sugar
- 3 TB green tea powder (matcha)
- 1 cup unsalted butter, softened
- 2 TB Granulated sugar
- 1/2 tsp St. Germaine or Almond, Orange, Lemon or Lime extract
- If dipping:
- 6 oz White chocolate
- 1/2 tsp Orange oil
- If Painting:
- 2 oz White chocolate
- 1/8 tsp Orange oil
- Whisk Salt, Flour, Green Tea powder and Powdered Sugar in a small bowl.
- In a separate bowl beat softened butter with granulated sugar until light and fluffy.
- Add the St. Germain or choice of extract, then slowly mix in the dry ingredients.
- Divide the dough in half and press into 2 discs.
- Wrapped in plastic wrap and chill for 1 hour.
- Preheat oven to 325
- Flour a board and roll the dough to between 1/8 & 1/4 inch.
- Cut with cookie cutter into your desired shape (Try to avoid thin points as these will burn)
- Move cookies to a parchment lined baking sheet with a well floured spatula.
- These do not spread when baking so don't worry about crowding the pan.
- Bake for about 15 minutes, just until the edges begin to brown.
- Move to a cooling rack and prepare chocolate while the cookies cool.
- Melt the White chocolate and stir in the orange oil.
- Either Paint or Dip cooled cookies and return to cooking rack with a baking sheet underneath to catch the drips.