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Matcha Tea Cake Cookies: Date Added: 18 Oct 2015
Listed in: Beef
Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/8 teaspoon ground cardamom

3/4 cup granulated sugar

2/3 cup canola oil

2 large eggs

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

2 tablespoons plus 1 teaspoon matcha tea powder

1/4 cup confectioners’ sugar

Cooking Instructions

1. In a medium bowl, whisk the flour, baking powder, salt and cardamom. In another bowl, whisk the granulated sugar, oil, eggs and vanilla and almond extracts. In a small bowl, stir 2 tablespoons of the matcha powder with 2 tablespoons of water, then stir into the wet ingredients. Stir the wet ingredients into the flour mixture just until combined.

2. Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 1-inch balls of dough at least ?2 inches apart onto 2 baking sheets lined with parchment paper. Refrigerate for at least 20 minutes.

3. Preheat the oven to 350°. Bake the cookies for about ?10 minutes, until set at the edges and very lightly browned on the bottoms. Let the cookies cool for 10 minutes, then transfer to a rack to cool completely.

4. Arrange the cookies on 1 baking sheet. In a sieve, combine the confectioners’ sugar with the remaining 1 teaspoon of matcha. Dust over the cookies and serve.

MAKE AHEAD
The cookies can be stored in an airtight container for up to 3 days. Dust with the matcha sugar before serving.

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