The drizzle of matcha tea delivers the first hit. Next up, a tasty triple of nuttiness delivered by almond extract, toasted almonds, and the subtle nuttiness of browned butter. These cookies are big on flavor.
My inspiration for these cookies were the white chocolate matcha creations from last week. I wanted an attention grabbing look for today’s creation to match the equally attention grabbing flavor. I think I did a pretty good job. What do you think?
Matcha Tea Almond Butter Cookies
1/2 cup unsalted butter, browned
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 tsp almond extract
1 cup and 2 tbsp all-purpose flour
2 tbsp toasted almonds, chopped
1/2 tbsp matcha green tea powder
1/2 cup confectioner’s sugar
1 tsp unsalted butter, melted
1 tbsp whole milk
In a medium bowl, mix together browned butter, sugar, and egg.
Mix in both extracts.
Mix in flour.
Chill dough for at least 30 minutes in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Line baking sheet with parchment paper.
Scoop tablespoon drops of dough onto baking sheet.
Flatten drops slightly.
Bake for 10-12 minutes, until cookies are slightly browned.
Let cookies cool.
Create frosting by mixing matcha powder, confectioner’s sugar, melted butter and milk until it is smooth and spreadable.
Frost each cookie with matcha frosting. I spooned the frosting into a zip bag, snipped off the end, and drizzled the frosting.
Some people count down by crossing off days. Up here in the village, the days are often counted in “sleeps.” This week, we’ve been counting in eggs. These cookies contain the second to last egg remaining in our refrigerator before we leave for the summer.
One egg, three days, two sleeps to go…
My mom cooked with fresh ingredients whenever she could, and so I have many memories of cracking coconuts and drinking the milk. Afterwards, we’d use fresh coconut shavings in various recipes.
Out here in bush Alaska, we’ve been using powdered coconut milk (obtained from our favorite Asian grocery store, New Sagaya, in Anchorage). Shredded coconut is also on our annual shopping list.
A few weeks ago, I made chocolate dipped macaroons. The coconut lovers around here gave them high marks. Others (those who couldn’t handle the coconut – you know who you are) diplomatically rated them “a-little-too-coconutty.” In an attempt to mellow out the coconut in this cookie, I mixed it into a tried and true butter cookie recipe. The coconut flavor and chewiness of these cookies goes perfectly with the butter-cookie sweetness. I was tempted to dip them in chocolate but resisted, thinking that might have made them too sweet. These cookies are already perfectly sweet!
Coconut Butter Cookies
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 cup unsalted butter
3/4 cup granulated sugar
1/2 tsp vanilla extract
1 1/3 cups sweetened coconut
Preheat oven to 350 degrees F.
Mix together flour, baking soda and salt in a medium bowl. Set aside.
In a separate mixing bowl, mix sugar and butter until smooth and pale colored.
Mix egg into sugar mixture.
Mix vanilla into sugar mixture.
Blend in flour mixture to create a dough.
Incorporate coconut into dough mixture.
Drop dough by tablespoons onto parchment-lined baking sheets leaving 2 inches between cookies.
Bake for 10 minutes or until cookies are toasted lightly on the top and golden brown on the bottom.
Growing up, my favorite Christmas cookie was Mailanderli. This Swiss recipe yields buttery, crunchy golden cookies with a citrus essence. As a kid, I loved making the dough and cutting shapes with shiny metal cutters. After the cookies were baked, we kept them in a brightly colored Christmas tin. I remember eating them by the dozen. Christmas is here again and this year I was inspired to bring this tradition back into my own home.
1 1/4 cups white sugar
1 1/8 cups butter, melted and cooled to lukewarm
1 pinch salt
4 cups all purpose flour
1 1/2 teaspoons grated orange (or lemon) zest
2 egg yolks, beaten
Beat the two egg yolks and set aside. These will be used to brush to the tops of the cookies later.
Whisk eggs in a large bowl. Blend in sugar and beat until mixture is thick and pale, about 10 minutes. Mix in the melted butter and salt. Gradually fold in the flour and orange zest. Cover and refrigerate for at least one hour or, preferably, overnight.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet.
On a floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on greased cookie sheet and brush with beaten egg yolks.
Bake in preheated oven until golden at the edges, 15 to 20 minutes. Cool cookies on racks.