Courtesy of Jackie Kai Ellis.
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ingredients
1 ½
cups (375 g) butter
1
cup (130 g) icing sugar
1
cup (140 g) cornstarch
2
cups (270 g) all-purpose flour
1
Tbsp + 1 ½ tsp matcha powder
1 ½
tsp fine sea salt
2
vanilla beans, scraped of seeds
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directions
Step 1
In a stand mixer, combine butter, icing sugar, cornstarch, sea salt and vanilla beans and mix on low speed until everything is well incorporated.
Step 2
Add the flour and matcha powder slowly and mix on low speed, being sure to scrape the sides of the bowl halfway through.
Step 3
Roll the very soft dough between two sheets of parchment until it is about 1/4-inch thick.
Step 4
Place the parchment and dough on a sheet pan and freeze until stiff.
Step 5
Using a leaf cookie cutter, cut the dough into shapes and place on a parchment lined sheet pan 2 inches apart. (If you want to create leaf vein patterns on your cookies, score them with a small knife halfway through baking.)
Step 6
Bake at 325°F for 15-18 minutes or until edges are slightly darker.