| SERVINGS | PREPARATION | COOK TIME | TOTAL TIME |
| 20 | 10 min | 30 min | 40 min |
INGREDIENTS
- 7 tbsp unsalted butter (room temperature)
- ½ cup powdered sugar
- 2 tbsp heavy cream
- ⅛ tsp table salt
- 3.5 tbsp almond flour
- 1 cup cake flour
- 2 tsp Sipology’s matcha, your flavor of preference
- ⅓ cup white chocolate
- Optional: dried cranberries and chopped pistachio for decoration
DIRECTIONS
- Combine salt, cake flour, almond flour, and matcha together and sift at least once. In a standing mixer or in a medium bowl with hand mixer, add half of the powdered sugar to butter. Beat for 30 seconds on low speed and add the other half of powdered sugar. Beat on high speed for 1 minute, until the mixture is fluffy and light, then beat in the heavy cream.
- Beat in the dry ingredients until just combined (about 30 seconds). Use a spatula to scrape the bowl and mix in any dry spots.
- Preheat the oven to 320°F. Put the cookie dough into a piping bag with a drop flower shaped tip and pipe onto a parchment-lined baking sheet. Freeze the piped dough for 10 minutes to help the cookie’s shape, then bake for 15 minutes. Let cool for 5 minutes on the pan, then transfer to a rack to cool completely.
- Once cookies are cool, melt white chocolate by microwaving in increments for 30 seconds until completely smooth. Dip the cookies in white chocolate (or use a pastry brush to brush on melted chocolate) and decorate with dried cranberry and chopped pistachio if desired. Then enjoy!
