One night this week, I was typing my cream-cheese spritz reicpe so I could include it in my cookbook proposal.
As part of my research, I googled “spritz cookies”. As you can imagine, lots recipes and sites surfaced. One of the more interesting recipes I found was for Green Tea Spritz, on nookandpantry, made with matcha tea. I love green tea and have tried matcha in chocoalte truffles. I haven’t tried this recipe yet, but I will because it sounds interesting. I scaled it down for a small batch….
Luane
Green Tea Spritz Cookies
makes 2 1/2 dozen cookies
1/2 Tbsp matcha (green tea) powder
1/2 Tbsp hot water
3/4 C all purpose
1/4 tsp baking powder
1/8 tsp salt
4 T unsalted butter at room temperature
1/4 C granulated sugar
1/2 T egg yolk
1/4 tsp vanilla extract
1/8 tsp almond extract
Preheat the oven to 350F.
Dissolve the matcha powder in hot water and set aside to cool.
In a bowl, whisk flour with the baking powder and salt. Set aside the remaining flour to add as needed to the dough later.
Cream the butter in the bowl of a stand mixer or with a hand mixer until fluffy. Add the sugar, egg yolk, vanilla extract, almond extract, and dissolved matcha. Beat until evenly mixed and fluffy.
Add the flour, baking powder, and salt mixture to the ingredients in the mixer bowl and mix until the flour is just incorporated. The dough should look shaggy and somewhat fluffy. If it is too wet, add a little more flour.
Load the dough into the cookie press barrel and press the dough onto a cold, ungreased cookie sheet.
Bake for 8 – 12 minutes or until the cookies are lightly golden brown around the edges. Rotate the cookie sheet 180 degrees halfway through baking. After removing the cookies from the oven, run a spatula under all of the cookies to separate them from the cookie sheet. Cool the cookies on the sheet.