This is one of the cookies listed in the 2020 Kitchn’s list of quarantine cookies. Excited to try the other cookies on the list. I made these cookies smaller and took ~1/2 teaspoon of the vanilla, matcha, and hojicha dough to roll together.
Matcha
Neapolitan Cookies 2.0 (~recipe by Amy Ho)
INGREDIENTS
·
2 sticks (1 cup) unsalted butter
·
1 large egg
·
1 1/2 cups granulated sugar, divided
·
2 teaspoons vanilla extract
·
2 cups plus 3 tablespoons all-purpose flour
·
1/2 teaspoon baking powder
·
1/4 teaspoon baking soda
·
1/2 teaspoon kosher salt
·
2 tablespoons matcha powder
·
2 tablespoons hojicha powder (not loose leaves) (used
4 Hojicha tea bags and finely ground the tea; next time want to use 6 tea bags)
INSTRUCTIONS
1.
Place 2 sticks unsalted butter in the bowl of a
stand mixer (or a large bowl if mixing by hand or with an electric hand mixer).
Place 1 large egg on the counter, and let the butter and egg sit at room temperature
until the butter is softened.
2.
Arrange a rack in the middle of the oven and heat
the oven to 350°F. Line 2 baking sheets with parchment paper.
3.
Add 1 1/4 cups of the granulated sugar to the
butter. Beat with the paddle attachment on medium speed until smooth, about 30
seconds. Add the egg and 2 teaspoons vanilla extract and beat to combine.
4.
Place 2 cups plus 3 tablespoons all-purpose flour,
1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher
salt in a medium bowl and whisk to combine. Add the flour mixture to the butter
mixture and mix on low speed until just combined and no more streaks of the
flour mixture remain, about 45 seconds.
5.
Divide the dough into 3 equal portions. Add 2
tablespoons matcha powder to one bowl, 2 tablespoons hojicha powder to the
next, and leave the last portion plain. Gently mix until the tea powders are
combined with the dough.
6.
Take a tablespoon of each dough and combine the
dough by rolling between the palms of your hands. Make sure the three doughs
are combined and there are no obvious ‘seams.’
7.
Place the remaining 1/4 cup granulated sugar in a
small bowl. Toss the dough balls in the sugar until coated. Place the dough
balls on the prepared baking sheet, leaving 2 inches between each ball, 6 per
baking sheet.
8.
Bake the cookies one sheet at a time until the edges
of the cookies are light golden brown, 10 to 13 minutes. Do not overbake the
cookies. Pick up the baking sheet and tap it on the oven rack to ‘de-puff’ the
cookies. Let the cookies cool on the baking sheet for 10 minutes before
transferring them to a wire rack to cool completely. (Baked
for 10 min)
RECIPE NOTES
Hojicha powder: Purchase hojicha powder that does not contain
sweeteners or creamers. If you can only find hojicha loose leaf tea, you can
easily turn it into a powder in a spice grinder or food processor.
Make ahead: The dough can be formed into balls and frozen solid
(do not coat in sugar) up to 2 months. When ready to bake, coat the frozen
dough balls in sugar and bake according to the recipe, adding 1 to 2 minutes
bake time.
Storage: The cookies can be stored in an airtight container at
room temperature up to 4 days.
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