Matcha Do About Nothing

Matcha(n): powdered green tea leaves, dissolved in hot water to make tea or used as a flavoring.

You’ve probably heard of, seen, or even tasted Matcha before but weren’t too sure what it was or why people rave about it. While there are several different grades of Matcha, the bottom line is that it is a special form of green tea that can provide a number of health benefits! I love using it in my baking because of those benefits, but it’s also great for achieving a highly-concentrated green tea flavor.

Matcha is rich in antioxidants, which have been tied to better blood sugar regulation and reduction as well as anti-aging benefits - and who doesn’t loooove that! What’s better than enjoying a tasty cake, cookie, muffin or even latte while protecting yourself again heart disease and aging? Not only that, but it’s been associated with Zen and meditation practices so really with every cookie I’m just practicing my chi. And you can too!

Matcha Almond Cookies:

Ingredients

• Cookies:

• 2 cups almond flour

• 1.5 tbsp Cooking Grade Matcha

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 1 cup sugar

• 1/2 cup brown sugar

• 1/2 cup canola oil

• 2 tsp almond extract

• 1/3 cup almond milk

• Filling:

• 1/2 cup butter, softened

• 2 cups powdered sugar

• 1 tsp almond extract

• 1 tbsp almond milk,

Instructions:

1. Preheat oven to 350 degrees.

2. In medium bowl, combine flour, matcha, baking powder, baking soda and salt.

3. In a large bowl, combine sugar, brown sugar, canola oil, almond extract and almond milk.

4. Add dry ingredients to liquid and mix well.

5. Divide dough into equal balls and flatten with palm of hand.

6. Bake for 6-10 minutes. Let cool slightly and then transfer to wire racks to complete cooling.

7. Beat butter in medium bowl. Add powdered sugar and beat until small clumps begin to form.

8. Add almond extract, beat. Add almond milk in small increments, until consistency is fluffy and to desired thickness.

9. Spread frosting between cookies with a knife or piping bag. Press cookies together so filling is pushed to edges, make sure not to put TOO much so they filling doesn’t ooze out!

These are supppper sweet thanks to the filling, but not so sweet that you don’t want to stop eating them! Pro Tip? Freeze them - these taste even better at a cooler temperature and the freezer adds a bit of a snap to the icing in the middle for that satisfying bite.