Matcha imperial cookies
Posted on May 18th, 2012 by ANNA Magazine
We have been serving these cookies all over town! Make them for the long weekend, the perfect treat to pack for the Lake! From our latest issue “Inspire” issue 22.
3/4 cup butter, at room temperature
1 cup sugar
1 teaspoon matcha powder
2 1/4 cups flour, plus more for dusting
1 1/2 teaspoons baking powder
1/2 cup raspberry jam, for filling
1 cup icing sugar
2-3 tablespoons water
Food colouring, to tint pale pink (optional)
Using stand mixer or electric hand mixer, cream
butter, sugar and matcha together. Add eggs,
one at a time, scraping down after each addition.
In separate bowl, combine flour, baking powder
and salt. Add dry ingredients to creamed mixture
and mix until just combined.
Divide dough in half, form into 2 disks, cover in
plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350˚F. Roll out chilled dough on
lightly floured surface to 1/4-inch thick. Make rounds
using a 2-inch cookie cutter and lay on parchment lined
baking sheet. Bake for 10 to 12 minutes until
cookies are set. Cookies will be lightly coloured on
the bottom and will harden as they cool.
For icing, in small mixing bowl, whisk icing sugar
with water, adding 1 tablespoon water at a time
until desired consistency. Add food colouring,
if using, to tint to desired colour. Dip half of cookies
in icing. Allow icing to dry before assembling.
To assemble, place 1/2 to 3/4 teaspoon jam on each
un-iced cookie. Top with an iced cookie and gently
press together to distribute jam. Best if assembled
a few hours or up to one day before serving.
Makes 40 to 48 cookies.