I modified this old Bon Appetite recipe to get these cookies. I find myself enjoying baking recipes that work flawlessly with a lot of variations. I can’t get myself to make a recipe the exact same way because it’s no fun to make or to eat. I’ve made these cookies in so many different ways and they always taste great.
All my Indian friends and family love them with cardamom and nuts. I like this matcha pistachio, some of my family likes them with chocolate. They never disappoint! Call it a tea cookie, shortbread, whatever you please. These are not too sweet, and also eggless, so double points because my mom can enjoy them when she’s around. And, if you want to make them vegan, use something like Earth Balance, it should work.
Thinking of all my snowed in friends and family back east & in the midwest…something snowy green for you…I hope all the mad snow ends soon and you see some green again!
Adapted from the Bon Appetite recipe, my variation as follows:
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup unrefined sugar
1/2 cup roughly chopped medium pieces of raw pistachio (almonds and almond flour both work very well too)
1 tablespoon matcha powder
some powdered sugar for dusting
1. Preheat oven to 325 F (163 C)
2. Mix flour, baking powder, and salt in medium bowl to blend.
3. Using a mixer, beat butter and sugar in large bowl until smooth. Beat in pistachios and matcha. Beat in flour mixture until just combined. If it doesn’t combine because of the rough grind or different flour, I add a few drops of water or milk. It works!
4. Scoop out little balls with a tiny cookie scoop. Bake cookies until light golden brown around edges, about 15-20 minutes depending on your oven. So be on the lookout.
5. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
6 Dust the tops with powdered sugar using a tea strainer.
7. Store them in air tight container.