Pistachio Matcha Cookies

Matcha lovers, these pistachio matcha cookies are for you! The slightly earthy flavor of matcha is balanced by powdered sugar and a coating of sparkling sugar, and crunchy pistachios are present in every bite. These unique, easy slice-and-bake cookies are a must-try.

Ingredient: Butter, Powdered Sugar, Salt, Egg, Almond extract, Flour, Matcha Powder, Pistachios, Sparkling Sugar

Practice:

1. In the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter, confectioners’ sugar, and salt.

2. Scrape down the sides and bottom of the bowl. Then, add the egg and almond extract. Beat on medium-low speed for about 1 minute.

3. In a medium bowl, sift together the flour and matcha powder. With the mixer on low, gradually add the flour mixture.

4. Add the chopped pistachios and mix just until combined.

5. Turn the cookie dough out onto a lightly floured surface. Dust a little flour onto your hands, as the dough is quite sticky. Divide the dough into 2 equal-sized pieces and form each into a log shape.

6. Wrap the cookie dough logs tightly with plastic wrap and refrigerate for at least 2 hours, up to overnight.

7. About 20 minutes before you are ready to bake, place one oven rack in the top third of the oven and one in the bottom third. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove the chilled cookie dough rolls from the refrigerator and unwrap the plastic wrap. Place the sparkling sugar on a plate and roll the long sides of the pieces of dough in the sugar.

8. Slice the logs into ¼-inch thick cookies. Place the cookies about 1 inch apart on the prepared baking sheets. Bake for 15 to 20 minutes, rotating the baking sheets from the upper to lower oven rack and turning them 180° halfway through. Let the pistachio matcha cookies cool for about 5 minutes on the sheet tray, then transfer to a wire rack to cool completely.

Source: Preppy Kitchen