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:

Matcha Meltaways

Adapted from Taste of Home Magazine

Matcha Meltaways
Recipe type: High Altitude Baking
A matcha green tea version of the popular meltaway or wedding cookie style butter cookies.
  • 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
  1. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  2. Add the salt, matcha green tea powder, and vanilla.
  3. Beat in the flour and ground almonds until a dough forms.
  4. Wrap the dough in plastic and chill for 1-2 hours until firm enough to handle.
  5. Preheat your oven to 350 F.
  6. Roll the dough into 1" balls and place 2" apart on parchment-lined baking sheets.
  7. Bake for about 13-15 minutes, or until the edges are just slightly golden brown.
  8. Cool completely on wire racks.
  9. Combine the powdered sugar and matcha green tea powder.
  10. Roll each cookie in the powdered sugar mixture.
  11. 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.


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