Matcha Almond Sandwich Cookies

• Vegetarian

• Produce

  • 1 tbsp Aiya cooking grade matcha

• Canned Goods

  • 1/3 cup Coconut milk, lite

• Condiments

  • 1/2 cup Margarine

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Almond extract
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 3 cups Powdered sugar
  • 1 tsp Salt
  • 1 cup Sugar

• Oils & Vinegars

  • 1/2 cup Canola oil

• Nuts & Seeds

  • 1 Almonds

• Dairy

  • 1 1/3 tbsp Cashew milk, unsweetened

Found on theemotionalbaker.com

Description

Ingredients

• 2 cups all purpose flour
• 1 tbsp Aiya Cooking Grade Matcha
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup sugar
• 1/2 cup brown sugar
• 1/2 cup canola oil
• 1 tsp almond extract
• 1/3 cup lite coconut milk, or your favorite unsweetened nondairy milk
• 1/2 cup margarine
• 3 cups powdered sugar
• 1 tsp almond extract
• 1 tbsp + 1 tsp unsweetened cashew milk
• Sliced almonds, optional

Directions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• In measuring cup or medium bowl, combine flour, matcha, baking powder, baking soda and salt. Set aside.
• In a large bowl, use a fork to combine sugar, brown sugar, canola oil and almond extract. Add lite coconut milk.
• Add dry ingredients to liquid and mix well.
• Divide dough into 72 equal balls. Roll into balls, flatten with palm of hand.
• Bake for 6 minutes. Leave on baking sheet 5 minutes. Then transfer to wire racks to complete cooling.
• Beat margarine in medium bowl. Add powdered sugar and beat until small clumps begin to form.
• Add almond extract, beat. Add cashew milk in tsp increments, beat until fluffy.
• Spread frosting between cookies with a knife or piping bag. Press cookies together so frosting is pushed to edges.
• If desired, roll cookies in sliced almonds.