- 7 tablespoons unsalted butter, at room temperature
- 6 tablespoons (1-1/2 ounces) powdered sugar, sifted
- 1 egg yolk, at room temperature
- 3/4 cup (3-3/4 ounces) all purpose flour
- 1/2 teaspoon kosher salt
- 6 tablespoons (1-3/4 ounces) almond meal
- 2 teaspoons matcha tea
- 2 tablespoons turbinado sugar
- In the bowl of a stand mixer, beat together the butter and powdered sugar, until lightened in color, and fluffy. Add the egg yolk, and mix until no streaks of egg remain.
- Sift together the flour, salt, almond meal, and matcha into a medium mixing bowl, breaking up any clumps by pressing through the sieve if necessary.
- Add the flour mixture to the mixer bowl, in one addition, and mix until it sticks to itself, and forms a cohesive ball.
- Dump the dough out onto a piece of plastic wrap, and form into a log with a roughly 2-inch diameter. Wrap tightly with plastic wrap, and freeze for 40 minutes, or until firm.
- Meanwhile, preheat the oven to 350ºF and line a cookie sheet with parchment paper.
- Unwrap the cookie dough log, and roll it in the turbinado sugar, pressing down to ensure that the sugar sticks to the surface.
- Using a very sharp knife, cut into 1/4-inch slices, and arrange on the prepped baking sheet (you may need two, or to do it in two batches).
- Bake the cookies for about 9 minutes, or until the bottoms have begun to brown. Move the cookies to a cooling rack, and enjoy!
Makes about 20 cookies.
- While any high-quality matcha will work in this recipe, we're partial to U-Matcha .
- Almond meal can be found at Trader Joe's or specialty supermarkets. Alternatively, make your own  from whole almonds.
- Desserts, Cookies