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.
| Prep Time | 10 mins |
| Servings |
mins
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- 8 oz Unsalted Butter cold
- 1 cup Confectioner's Sugar
- 1/4 cup Granulated Sugar
- 2 Egg Yolks
- 2 tsp Green Tea (Matcha) powder
- 1 tsp Cardamom
- Pinch of Salt
- 2 1/2 cup All Purpose Flour
- Sanding Sugar
Ingredients
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- In a large mixer, use the paddle attachment to cream butter and sugars to a smooth consistency.
- Add egg yolks, matcha, cardamom and salt. Blend well.
- With mixer running, slowly add flour until well blended.
- Lay a sheet of plastic wrap on your work surface, and place an equal size of parchment paper on top of it.
- Form dough into a one-inch log on plastic wrap and parchment paper.
- Wrap log into a tight torchon, Use flat edge of a large knife to form into a square shape as rolling.
- Wrap log into a tight torchon, Use flat edge of a large knife to form into a square shape as rolling.
- Place torchons in refrigerator for a minimum of 4 hours, or overnight.
- Slice cookies in 1/2" medallions, place on silpat-lined baking sheet.
- Sprinkle cookies with sanding sugar, place in oven.
- Bake cookies at 350 degrees until slightly golden brown on bottom - approximately 10 minutes.
- Allow to cool on cooling rack.
By The Restaurant Widow
Adapted from The Fundamental Pastry
ITEMS WE USED TO MAKE THIS RECIPE
