Recipe Monday: Matcha Butter Cookies

Happy Monday! Today is another wonderful edition of the #MeatlessMonday linkup with Cassandra at Powered by BLING and Annmarie at The Fit Foodie Mama.

I’ve been experimenting with matcha lately, and today I wanted to share the first recipe I’ve tried. I made Matcha Butter Cookies for a Valentine’s Day recipe swap. Since I wasn’t simply trying a new recipe for my family and I had never used matcha before, I didn’t want to wing it and hope for the best. Normally my family (okay, maybe just my husband) enjoys being guinea pigs for new recipes and new products, but I wasn’t quite sure how my friends would react so I stuck to a recipe suggested by the brand of matcha I used and adapted it slightly.

I should mention that I rolled and cut the dough to make heart shapes for Valentine’s Day, but you don’t have to do that. In fact, it’s easier to not roll and cut. I would suggest making into balls or hand flattening the cookies. Also, if you’ve never used matcha before, it is surprisingly bright green. Don’t be alarmed. It’s good. Use it anyway. 🙂

Any shape you fashion the cookies in, one thing’s for certain — they’re delicious.

Enjoy!

Matcha Butter Cookies

(adapted from a recipe by Kiss Me Organics)

Ingredients

3 sticks butter (1 ½ C)
3/4 cups granulated sugar
1 Tbsp water
2 Tbsp matcha
1 tsp vanilla extract
3 eggs
5 1/2 cups flour
powdered sugar

Directions

Preheat oven to 350° F. Line two cookie sheets with parchment paper. In a large mixing bowl, cream together butter, granulated sugar, water and matcha.

Add vanilla extract and eggs, one at a time.
Slowly add in flour to wet mixture until combined. Scoop rounded teaspoons of dough onto baking sheet.
Bake 10 to 12 minutes or until cookies are set. Remove to baking rack to cool.