Matcha Checkerboard Cookies

• Vegetarian

• Produce

  • 1 tbsp Matcha

• Baking & Spices

  • 2 1/2 cups Flour
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted

Found on rotinrice.com

Description

Directions

• Cream butter and sugar together in a large bowl until well blended, about 2 minutes. Beat in vanilla extract. Gradually mix in flour on low speed.
• Turn dough onto a clean working surface. Knead dough to form a rectangle. Wrap with plastic and chill for about 30 minutes.
• In a medium bowl, add matcha powder to flour. Stir to mix well. Repeat steps above to form match dough.
• When dough is chilled, remove plastic, roll on a lightly floured surface to form two 7 inch squares. Cut each square into nine ¾ inch strips.
• On a sheet of plastic, place three strips of dough, alternating white and matcha strips. Brush tops and in between strips with egg wash. Gently press strips together.
• Form second and third layers with alternating strips to create a checkerboard.
• Wrap with plastic and refrigerate for another 30 minutes. Repeat for second log.
• Preheat oven to 350˚F (180˚C).
• Cut each log into ¼ inch thick slices. Place onto non-stick baking sheet. Bake for about 12 minutes.
• Remove and let cookies cool for 5 minutes before transferring onto a wire rack to cool completely.

Nutrition