45 min        Makes 14-15 cookies

Ingredients

• 1 1/4 cups (145 g) all-purpose flour
• 1 tablespoon ONE ORGANIC matcha
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick/ 114 g) salted butter at room temperature
• 1/2 cup (60 g) sifted powdered sugar
• 1 large egg yolk
• 1/4 teaspoon almond extract 
• 1/8 cup (15 g) organic cane sugar
• 1/4 cup (65 g) strawberry jam or jam of your choice

Directions

1. To bake the cookies, preheat the oven to 350. Line a sheet pan with parchment paper and set it aside. In a medium bowl, combine the flour, matcha and salt; stir with a whisk to blend. Place the granulated sugar in a small bowl to roll the cookies in prior to baking and also set aside.
2. In a stand mixer fitted with a paddle attachment, cream the butter on medium speed  for about 1 minute then scrape down the sides of the bowl. Slowly add the powdered sugar with the mixer on low speed. Increase to high once no traces of sugar remain and continue mixing for about 2 more minutes until fluffy. Scrape down the sides again. Add the egg yolk and almond extract and mix until blended, about 1 more minute.
3. With the mixer on low speed, gradually add the flour and matcha mixture. Once a consistent vibrant green dough is achieved and no traces of flour remain, turn off the mixer and scrape the sides of bowl one final time. 
4. Remove the bowl and scoop the dough using a small ice cream scoop into small golf ball size portions, about 20-22 g. With your thumb, make an indentation and dip the tops into the granulated sugar to coat thoroughly. Place on the sheet pan 1 inch apart and fill the cavities with 1/4 teaspoon of the jam. 
5. Bake the cookies until the jam is slightly bubbling and edges are a light golden brown, 13 to 14 minutes. Place the pan on a wire rack and let the cookies cool for 10 minutes. Using a small spatula, move them to the rack only and continue cooling. Cookies are best the day they are made. Store any leftover cookies in an airtight container at room temperature. 
   

Recipe and photo by Bebe Black Carminito / IG @champagneandcookies