The perfect cookie for tea time is just 25 minutes away. We use slow-churned Organic Valley Cultured Butter and a little bit of matcha powder for a delicate, Japanese-inspired pastry that pairs well with a steaming cup of tea.
15 MIN PREP – 12 MIN COOK – 30 MIN TOTAL – 24 servings
Matcha is premium green tea powder from Japan used for drinking as tea or as an ingredient in recipes. While other green teas are grown throughout the world, matcha is unique to Japan. It is the heart of the Japanese way of tea and has been celebrated in the traditional Japanese tea ceremony for hundreds of years.
It should be noted that Korean matcha (Korean powdered tea) has some notable differences than Japanese matcha. Japanese matcha is shade grown for a few weeks to months before it is picked. Korean powdered tea is usually shade grown on purpose but rather is naturally shaded such by mountains, bamboo, or ocean fog. If it is deliberately shade grown it is usually done for just a few days or weeks. The other big difference between Japanese matcha and Korean powdered tea is that Japanese matcha is usually fertilized with nitrogen to increase the depth of color and flavor. Conversely, Korean powdered tea is usually organic.
Benefits of Matcha Powder:
- a mood-enhancing, antioxidant powerhouse
- a natural weight loss aid, pH balancer and detox agent
- a sugar-free coffee alternative without the jitters
- 1 cup Organic Valley Cultured Butter, softened
- Seeds scraped from 1 vanilla bean
- 1⁄2 tsp salt
- 2 cups all-purpose flour
- 1 cup sifted powdered sugar
- 2 1⁄2 matcha powder ( Virginia First Tea Farm carries an organic Korean Matcha Powder)
- 1⁄2 cup finely chopped pistachios
- Paddle the butter in a large bowl with a wooden spoon until creamy. Add vanilla bean seeds and salt.
- Sift in the powdered sugar, flour and matcha powder and stir until just combined.
- Form the cookie dough into a log about 2” x 14” and wrap tightly in plastic wrap or parchment paper. Refrigerate until firm, at least 2 hours.
- Preheat oven to 325º F and line two baking sheets with parchment paper.
- Roll the cookie dough log in the chopped pistachios, then slice in 1⁄4 ” rounds.
- Place them on cookie sheets at least 1” apart and bake for 12 minutes or until the edges are light golden brown, rotating the pans halfway through.
Recipe Courtesy of: Organic Valley
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.