Green Tea Cat’s Tongues

I finally bought some matcha for baking. It’s a much richer flavor than the finely ground sencha I’ve been using. The original recipe calls sifting of the flour and salt but I never do it, so I’m leaving it out. And I use a ziploc bag to pipe out the batter instead of a pastry bag (I don’t have one), but make sure you only snip a tiny bit off the corner or else it’ll be very messy. To make it easier transferring the batter into a bag, put the bag in a mug, folding the bag’s edge over the rim before filling.

 Green Tea/Matcha Cat’s Tongues (adapted from Martha Stewart’s Cookies)

• 7 tbsp butter (or Earth Balance Whipped Spread)
• 3/4 cup confectioners’ sugar
• 2 eggs
• 2/3 cup + 1 tbsp flour
• 1/4 tsp salt
• 2 tsp matcha

1. Preheat to 375º. Cream together the butter and confectioners’ sugar.
2. Add in eggs one at a time, mixing well after each addition.
3. Mix in the matcha and salt, then the flour.
4. Transfer batter into pastry bag fitted with 3/8in round tip.
5. Pipe the batter into 3/8in x 2 3/4in strips on parchment lined baking sheets spacing them about an inch apart (I did mine a bit thicker and it affected the baking time, needing a few more minutes to make sure it’s not too soft). 
6. Bake 10-12mins till the edges turn golden (brown).
7. Cool on baking sheets for 3mins before transferring to wire racks (but if it’s humid or if you think the cookies are still on the soft side, leave on the baking sheets to cool all the way thru).

Kind of messy here, some look like dividing single cell organisms.

Matcha or Kryptonite… powdered.

-L