3/4 cup confectioner’s sugar
5 oz. unsalted butter, cut into cubes
1 3/4 cups all-purpose flour
3 large egg yolks
1 1/2 Tbsp. matcha (powdered green tea)
1 cup granulated sugar (for coating)
Preheat oven to 350 degrees. Line a sheet pan with parchment paper. Whisk sugar and matcha together in a bowl. Add sugar mixture and butter to bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color. Add flour and mix until well combined. Add egg yolks and mix just until eggs are fully incorporated and a mass forms. Form dough into a disk and refrigerate until firm (about 30 minutes). Roll dough out to 1/2-inch thickness. Cut with a small leaf cookie cutter (or whatever you prefer). Toss each cut cookie in a bowl of granulated sugar to coat. Place cookies on a parchment-lined pan. Bake 12–15 minutes, or until slightly golden around edges. Makes about 25.
Baker’s Note: You can purchase matcha (powdered green tea) from specialty tea shops, Asian grocery stores or natural foods stores. The higher-quality matcha you use, the brighter green the cookies will be. Store cookies in a tin or other container that blocks sunlight to preserve the color.
Kelli Bernard, Amai