Matcha Pistachio Cookies
Besides flavor, one of the best uses for matcha powder in baking is to take advantage of its deep green hue as a natural food colorant. Green-tinged cookies cutout in the shape of trees make a unique addition to a cookie plate with a woodland or festive holiday theme. Arbor Teas offers an organic cooking grade matcha green tea powder that is specially blended to retain its flavor and aroma when mixed with other ingredients. Its slightly bitter flavor tastes particularly nice when paired with sweetened pistachio paste. Pistachio paste can be a hard-to-find ingredient that might not be shelved in your local grocery. Luckily you can find it online at any well-stocked baking store, or you can try your hand at making it yourself with either this recipe or another one.
- 1/4 cup shelled pistachios
- 1/4 cup coarse sanding sugar
- 2/3 cup unsalted butter, softened
- 1 tablespoon pistachio paste
- 1/4 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 tablespoon Matcha Green Tea powder
- 1/8 teaspoon salt
- 1/4 cup finely chopped pistachios
- 1 large egg white, lightly beaten
- In the bowl of a food processor, coarsely chop pistachios into small pieces. Be careful not to grind into a powder. Stir in sanding sugar and set aside.
- Combine butter, pistachio paste, confectioners' sugar, and vanilla extract in a large bowl. Beat mixture until light and fluffy, using an electric mixer at medium speed.
- Sift together flour, matcha powder and salt in a medium bowl, then stir in the chopped pistachios. Slowly add flour mixture to butter mixture, beating on low speed until combined. 3. Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.
- Preheat oven to 350º F.
- Line a cookie sheet with parchment paper. On a lightly floured surface, roll dough to a 1/8-inch thickness. Using a tree-shaped cookie cutter, cut out as many cookies as possible, placing the cutters as close as possible to avoid waste. Place on prepared baking sheets approximately 1 inch apart.
- Brush trees with the egg white to moisten. Sprinkle evenly with pistachio-sanding sugar. Lightly press into dough with finger tips.
- Bake for 10 to 12 minutes, or until edges of cookies are lightly golden.
- Cool on pan for 1 minute, then remove to wire rack to cool completely.
- Re-roll scraps to make more.
Recipe by Olivia MaySubmit a Recipe