Matcha Tea Cookies
These tea-time treats are light, crisp, and perfectly perfumed with vanilla and lemon. They are very easy to make.
Servings: 20
Ingredients
- 1 cup (226g) butter, softened to room temperature
- 1 cup (about 120g) confectioners' sugar
- The yolk from one large egg, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups (260g) all-purpose or "plain" flour
- 2 teaspoons organic Matcha tea powder
Instructions
- In the bowl of a standing mixer (or in any large bowl if using electric beaters), beat the butter and sugar at medium to high speed until light and fluffy. Then beat in the egg yolk, followed by the vanilla and lemon extracts. At low speed, gradually beat in the flour and the Matcha tea.
- Cover the bowl, and refrigerate from 1 to 3 hours (or overnight).
- Preheat oven to 325°F (160°C).
- Form the dough into one inch diameter balls, and space them about one inch apart on a parchment-lined baking sheet. Use your fingers to lightly flatten the balls so they will not roll around as you transport the baking sheet to the oven.
- Bake until the cookies lightly brown on their undersides -- 20 to 25 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!