Ingredients
Makes 1-2 dozen depending on the size of the cookie cutter.
- 2/3 cup butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 tablespoons Jade Leaf Matcha Culinary Grade Matcha
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Preparation
- In a large bowl, mix the butter with sugar until light and fluffy; beat in egg and vanilla.
- In a separate bowl, whisk together flour, matcha green tea powder, baking powder, and salt. Gradually stir into the butter mixture until the dough comes together.
- Divide the dough in half, form into discs, and wrap each in plastic wrap. Refrigerate for 1 hour. Let stand at room temperature until soft enough to roll out, about 15 minutes.
- Preheat oven to 350 °F. Line the baking sheet with parchment paper, and set aside.
- Place the dough on a lightly floured surface and roll to 1/4 inch thick. Use a shamrock-shaped cookie cutter to make cookie shapes, re-rolling any scraps. Repeat the process with the remaining dough.
- Place cookies onto the prepared baking sheet and bake for 10 to 12 minutes or until edges are light brown. Let cookies cool for a minute on the baking sheet then transfer to racks and let them cool completely.
