Matcha Cookies with Almond

• servings: 24 servings
• active time: 15 minutes
• total time: 31 minutes

Ingredients

1/2 cup unsalted butter, softened (1 stick)

1/2 cup packed powdered sugar

1 cup all-purpose flour

1 tablespoon matcha powder

1/8 teaspoon salt

1/3 cup sliced almonds (lightly chopped)

1/8 tsp almond extract

1/2 tsp vanilla extract

Directions

Sift together the all purpose flour, matcha powder and salt.

With an electric mixer at medium speed, cream the butter, extracts and powdered sugar until fluffy.

Lower the mixer speed. Add in sifted ingredients 1 tablespoon at a time until dough is formed.

Add in the sliced almond in 3 batches and stop the mixer immediately once all combined.

Remove the dough and place on a 22 inches (56cm) (long plastic wrap. Roll the dough into a 1 1/2 inches (3.5cm) thick log. Wrap the log with the plastic wrap and freeze for 30 minutes.

Pre-heat the oven to 325°F (162°C). Line two baking sheets with parchment papers.

Remove the dough from the freezer. Use a sharp knife and cut the dough 1/4 inch (5mm)thick each. Arrange the cookie dough on the baking pan 2 inches (5cm) apart.

Bake them for 14-16 minutes on the middle rack. Remove the cookies to wire rack to cool completely before storing in air tight containers.

Nutrition

• Serving Size: 24 cookies
• Calories: 76 kcal
• Total Fat: 5 g
• Saturated Fat: 3 g
• Cholesterol: 10 mg
• Sodium: 13 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 1 g