Matcha Snowball Cookies

 

My daughter loved these matcha cookies and had fun helping me roll them in sugar.  I also like that this recipe makes a small batch of cookies. With the

Matcha Snowball Cookies (~from Good Housekeeping)

INGREDIENTS

1 c. all-purpose flour

1/2 c. pecan halves, toasted 1/8 tsp. kosher salt

3 tsp. matcha powder, divided

1/2 c. (1 stick) unsalted butter, at room temperature

1 c. confectioners' sugar, divided 1/2 tsp. pure vanilla extract

 

DIRECTIONS

Step 1  In food processor, pulse flour, pecans, salt, and 1 teaspoon matcha until finely ground.

 

Step 2 In stand mixer, beat butter and 1/2 cup confectioners' sugar on medium until creamy and smooth, 1 minute. Scrape down bowl, then beat in vanilla. Reduce mixer speed to low and add flour mixture in 2 batches, beating until just incorporated. Cover bowl and refrigerate 30 minutes.

 

Step 3 Heat oven to 375°F (BAKED AT 350, BAKED FOR 5 MIN, ROTATED AND BAKED 5 MORE MIN). Line 2 baking sheets with parchment paper. Roll dough into 11/4-inch balls (each about 11/2 tablespoons) and divide between prepared baking sheets, spacing 2 inches apart. Refrigerate 30 minutes.

 

Step 4 Bake, rotating pans halfway through, until cookies are set and just barely turning golden brown around edges, 9 to 11 minutes. (BAKED AT 350, BAKED FOR 5 MIN, ROTATED AND BAKED 5 MORE MIN).

 

Step 5. In small bowl, whisk together remaining 1/2 cup confectioners' sugar and 2 tsp matcha. Sift matcha-sugar mixture on top before serving.