yes, those are vermont and tree-shaped cookies. i’d like to pretend those are washington state evergreen trees. between you and me, they’re really christmas trees. just play along with me.
i’m always feenin’ for seattle during this time of year. the smell of evergreen trees, the space needle shining with lights, and downtown’s holiday cheer. even though i was in seattle last month, i can never get enough of it. it always feels so good.
needless to say, i thought about home while making these cookies.
home. what a warm word.
how lucky i am to have places and people to call home. now, boston is home. a few years ago, vermont was home. and, seattle will always, always be home.
matcha has been on my wishlist for… ever.
i found this matcha in a fun asian food store in portland, maine. the store didn’t look like much on the outside. a small sign. a couple small windows. cement building, unpainted.
the inside was a treasure cove of spices and other asian treats, spices, and housewares. this was on the end shelf of one the aisles with other dried goods and spices. it was calling my name–for such an affordable price.
it only took me a few months to finally make something with it. better late than never? these cookies seemed to be fitting as a first matcha recipe. simple and quick, the green tea flavor really shined.
the green color seemed so fitting for the season. and these cookie cutters. vermont is the green mountain state, after all.
green tea cookies
yield about 1.5 to 2 dozen cookies
3/4 cup powdered sugar
1 tablespoon plus 1 teaspoon matcha powder
1 stick plus 2 tablespoons unsalted butter
3 egg yolks
1 3/4 cup all-purpose flour
pinch of salt
sugar, for dusting (optional)
in the bowl of a stand mixer with a paddle attachment, mix together powdered sugar and matcha powder until the powdered sugar is tinted green. beat in the butter. add in the egg yolks and beat to combine. scrape the bowl, if needed. pour in the flour and salt and mix until just incorporated. the batter will look a bit crumbly.
use your hands to bring the dough together into a ball while still in the bowl. wrap ball of dough in plastic wrap. while the dough is in the plastic wrap, form into a disk. place in fridge to firm up for at least one hour.
preheat oven to 350. prepare a baking sheet with parchment paper.
roll out cookie dough to 1/2 inch thickness. cut into desired shapes using cookie cutters. depending on the size you cut your cookies into, you can get anywhere from 18 cookies to 2 dozen. sprinkle the top of each cookie in sugar and place on prepared cookie sheet.
bake for 12 minutes just before golden brown. remove from oven and transfer to wire racks to cool. eat up!