While it’s taste isn’t for everyone- bitter and grassy- matcha green tea is one of my very favorite flavors.
I was busy planning some late night Christmas cookie baking and was measuring for a family standby- Nutmeg Meltaways, when the idea to modify them into a matcha version came over me.
The pecans in our version got swapped out with almonds, and a touch of that vibrant and potent green tea powder was added to the dough. I still added a grating of nutmeg to the powdered sugar but it can certainly be left out as well.
If you’re a matcha fan, enjoy.
How to make this high altitude adjusted recipe:
Adapted from Taste of Home Magazine
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup sugar
- ½ teaspoon salt
- 2 tablespoons matcha green tea powder
- 1½ teaspoons vanilla extract
- 1¾ cup all purpose flour
- ¾ cup (3 oz) ground almonds
- 1 cup powdered sugar
- ½ tablespoon matcha green tea powder
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
- Add the salt, matcha green tea powder, and vanilla.
- Beat in the flour and ground almonds until a dough forms.
- Wrap the dough in plastic and chill for 1-2 hours until firm enough to handle.
- Preheat your oven to 350 F.
- Roll the dough into 1" balls and place 2" apart on parchment-lined baking sheets.
- Bake for about 13-15 minutes, or until the edges are just slightly golden brown.
- Cool completely on wire racks.
- Combine the powdered sugar and matcha green tea powder.
- Roll each cookie in the powdered sugar mixture.
- Makes about 2½ dozen cookies.
This recipe was adapted for high altitude baking. To make at sea level, increase the all-purpose flour to a scant 2 cups. Baking times may vary slightly.