Matcha Tea Cake Cookies

• Vegetarian

• Produce

  • 2 1/3 tbsp Matcha tea, powder

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 tsp Almond extract, pure
  • 2 tsp Baking powder
  • 1/8 tsp Cardamom, ground
  • 1/4 cup Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2/3 cup Canola oil

Found on foodandwine.com

Description

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground cardamom
• 3/4 cup granulated sugar
• 2/3 cup canola oil
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 2 tablespoons plus 1 teaspoon matcha tea powder
• 1/4 cup confectioners’ sugar

Directions

• In a medium bowl, whisk the flour, baking powder, salt and cardamom. In another bowl, whisk the granulated sugar, oil, eggs and vanilla and almond extracts. In a small bowl, stir 2 tablespoons of the matcha powder with 2 tablespoons of water, then stir into the wet ingredients. Stir the wet ingredients into the flour mixture just until combined. Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 1-inch balls of dough at least 
2 inches apart onto 2 baking sheets lined with parchment paper. Refrigerate for at least 20 minutes. Preheat the oven to 350°. Bake the cookies for about 
10 minutes, until set at the edges and very lightly browned on the bottoms. Let the cookies cool for 10 minutes, then transfer to a rack to cool completely. Arrange the cookies on 1 baking sheet. In a sieve, combine the confectioners’ sugar with the remaining 1 teaspoon of matcha. Dust over the cookies and serve.