- THE CHEF
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GREEN TEA COOKIE
⊕ 1 teaspoon matcha powder
⊕ 1 1/4 cup flour
⊕ 1 teaspoon baking powder
⊕ Pinch of salt
⊕ 1/2 cup butter, at room temperature
⊕ 1/4 cup brown sugar
⊕ 1/4 cup icing sugar
⊕ 2 egg yolks
⊕ 1/4 teaspoon almond extract
⊕ 1/2 cup almond milk (or dairy milk)
⊕ 1/2 cup white chocolate chips
1. Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Set aside.
2. In a bowl, combine the matcha, flour, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer, cream the butter, brown sugar, and icing sugar for 2 minutes.
4. Add the egg yolks, almond extract, and almond milk and mix well.
5. Add the dry ingredients, mix well, and add the white chocolate chips.
6. Shape 10 cookies. Place on a baking sheet and bake for 15 minutes.
7. Let cool completely before serving.
⊕ Makes about 30-35 sandwiched linzer cookies
⊕ 1 cup (226 g) unsalted butter
⊕ 2/3 cup (135g) sugar
⊕ 2 eggs
⊕ 1 tsp (5g) vanilla extract
⊕ 1 cup (100g) ground almonds, toasted or plain
⊕ 3 cups (380 g) flour
⊕ 1 tsp (4g) baking powder
⊕ 1/2 tsp (3g) salt
⊕ 1/2 tsp (1g) ground cardamom
⊕ Strawberry Cardamom Jam
⊕ 14 oz (400g) fresh or frozen strawberries
⊕ 1/2 cup (100g) sugar
⊕ 1 tbsp (15ml) water
⊕ 1 tbsp (15ml) lemon juice
⊕ 1/2 tsp (1g) ground cardamom
⊕ 100gr powdered sugar for dusting
1. In a medium bowl combine flour with baking powder, ground almonds, salt and cardamom.
2. In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add flour mixture and stir to incorporate.
3. Divide the dough into 2 pieces, wrap in plastic wrap, press into small disks and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins to 1 hr. The dough needs to be cold for easier rolling as this help the cookies keep their shape.
4. Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar, cardamom, lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes. Remove from heat and let cool completely before using.
5. Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
6. On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat.
7. Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.
8. Work the other dough and roll 1/8 inch (3 mm) thick. Assemble the small cutter into the linzer cutter and cut the tops of the linzer cookies. Transfer the top cookies to the prepared baking sheet. Re-roll scraps and repeat.
9. Bake the tops for 9 minutes until lightly browned. Again let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack.
10. Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.
11. Gently sandwich cookies together and let stand for several hours before serving.
250 gr Cream Cheese
230 gr Butter
150 gr White Sugar
380 gr All purpose Flour
Butter( softened), thin layer, about 1 1/2 tbs
1 cup brown sugar
2 tbs cinnamon
Cream Cheese Glaze
150 gr Cream Cheese
2 tbs Milk
70 gr Powdered Sugar