Last spring, acclaimed novelist/former lawyer and restaurateur/cookbook auhtor Kim Thúy came to my library for the launch of the English translation of her cookbook. To celebrate the occasion, the library director, a colleague and I baked batches of these matcha cookies from her cookbook to serve to patrons during the event. Usually I’m not a fan of pine nuts, but they add a nice crunch to the cookies (I omitted them this time because I didn’t have any on hand in my pantry). White chocolate and matcha pair so well together. The recipe is meant to yield 48 cookies but I made bigger cookies.
Yields 48 cookies
2 cups (250g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp matcha tea powder
2/3 cup (150g) salted butter, softened
1 cup (220g) brown sugar
1/2 cup (70g) toasted pine nuts
7 oz (200g) white chocolate, chopped
- Sift the flour, baking powder, baking soda, and matcha tea powder together in a bowl and set aside.
- Cream the butter in the bowl of a stand mixer.
- Add the brown sugar to the butter and beat until light and fluffy.
- Add the eggs and mix until combined.
- Fold in the flour mixture
- Stir in the toasted pine nuts and white chocolate.
- Divide the dough into 4 portions.
- Shape the dough into 2-inch diameter rolls.
- Wrap the 4 rolls in plastic wrap and store in the fridge for 2 hours.
- Preheat the oven to 325 degrees F.
- Slice each roll into 10 to 12 cookies.
- Line a baking tray with parchment paper and place the cookies.
- Bake for 9 to 12 minutes, depending on whether you want soft or crispy cookies.
If you have sushi mats, use them to shape the dough into rolls.
The cookie rolls can be refrigerated for up to 1 week, or frozen for up to 6 months. Thaw the rolls in the fridge for 24 hours before slicing.