Cardamom Green Tea Butter Cookies Recipe
Sometimes, when no one is looking, I open the spice cabinet in my kitchen, pull out the cardamom, and sniff it. It is one of my favorite smells in the world – better than vanilla beans and lilacs. And that’s saying something, don’t you think?
As for matcha, I have been obsessed with green tea flavored foods for at least a decade now. It started with the palest tinted bowl of sushi-house ice cream in my early days and has been a love affair ever since.
A few months ago, I finally broke down and bought a bag of Japanese matcha powder at the local Asian grocer. Excitedly, I brought it home, stuffed it in my cabinet, and promptly forgot about it.
Not quite sure what to do with the stuff, but knowing I didn’t want to be typical and make ice cream, I let it sit around for a bit longer. Then one day I decided to dump some into a bottle of vodka and make fancy-smancy Green Tea Infused Vodka. Sounds good, right?
WRONG. It tasted acrid and bitter and looked disturbingly similar to some scum I once saw floating on the surface of a backwoods pond. So I shoved the bag of match powder back into the cabinet, sniffed the cardamom again, and wandered off to other distractions.
With a bit of experimentation and a smidge of pastry textbook research, I finally found a way to successfully use green tea powder AND do something with the cardamom besides stealth inhalation. I wasn’t sure how the cookies would turn out, but all reports from willing guinea pigs have been favorable and the cookies are disappearing from the cookie jar rather quickly.
ITEMS WE USED TO MAKE THIS RECIPE