These green tea cookies are a signature treat created by Fresh Flours, in Phinney and Ballard. Etsuko Minematsu is one half of the couple behind the pair of bakeries in Phinney and Ballard; her husband, Keiji Koh, is head baker. This recipe is part three of our time with her; read part one and part two, where she tells of the couple's culinary inspirations, what kinds of pastries she'd like to make, and where the pair go for sushi. The recipe is after the jump.
Photo by Lara Ferroni
These cookies are a matcha-infused shortbread style, a traditional butter cookie touched with green color and this popular Japanese flavor.
Unsalted butter, softened, 1 lb
Powdered sugar, 5 oz
All purpose flour, 1 lb 4 oz
Green tea (matcha) powder, 1 oz
Salt, 1 teaspoon
Leaf-shaped cookie cutter
Sift flour, salt and green tea powder together. Set aside.
In a mixing bowl, cream butter and sugar until fluffy. We recommend using an electric mixer at speed two (or medium speed) for 8-10 minutes. Add flour mixture, by keeping mixture speed low. Do not overmix; it should take only about 1 minute. Scrape down the dough, take it out of the mixer and flatten it. Wrap tightly, and refrigerate for at least 1 hour
Roll out dough to a 1/4" thickness. Cut out with leaf shape cookie cutter, scoring a leaf pattern in the center of each cookie using a petite knife. Butter a cookie sheet. Lay the cookies out on the sheet and chill for 30 minutes.
After the cookies have been chilled, bake at 325 degree for 15 minutes.
Yield: approximately 30 cookies.