On the eighth day of Christmas, ¯¯ my true love gave to me ¯ … Green Tea and Rose Spritz.
In my search for wonderful flavor combinations, I developed a green tea and jasmine gelato this past summer and was knocked out by the gorgeous color and subtle, evocative flavor. I stumbled upon a reference to Matcha Green Tea Powder in one of the cooking mags and that sent me in hot pursuit of this interesting ingredient. I found it in a local Asian food emporium, in the tea aisle, naturally enough. A small packet of the magic green stuff set me back quite a bit (four ounces will cost you about $10.00) but as I was to find out, a little goes a long way.
That first batch of green tea gelato had WAY TOO MUCH matcha in it for anyone’s liking. I learned my lesson and used only a small amount of this intensely flavored powder in these elegant, crisp, and melt-in-your mouth cookies. I love the hint of rose petal here, but you can omit it or use jasmine instead if you like.
Green Tea and Rose Spritz
This elegant, distinctive pale green cookie has a fabulous texture and evocative flavor.
4 cups King Arthur unbleached, all-purpose flour
1 teaspoon baking powder
1 teaspoon fine sea salt
2 cups unsalted butter, cool room temperature (15 minutes out of the refrigerator)
2½ cups powdered sugar
1½ teaspoons powdered Japanese green tea (also calld matcha)
¾ teaspoon rose extract
2 large egg yolks, lightly beaten (1/4 cup)
colored sanding sugar or sprinkles
silver luster or edible glitter
1 egg white, lightly beaten
1. In a medium mixing bowl, sift the flour, baking powder, and salt together. Reserve.
2. Using a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar together thoroughly, about 3 minutes. Blend in the matcha and rose extract.
3. Add the egg yolks and continue beating until creamy.
4. Add the flour mixture and mix very briefly, only until incorporated.
5. Put the dough into a cookie press and force the cookies out onto a parchment paper-covered baking sheet.
6. If desired, either sprinkle with sanding sugar, or brush first with a little beaten egg white and then sprinkle with sanding sugar. The latter method adds a shine to the top of the cookies and dissolves the sugar just a bit, which is a nice effect.
7. Bake on the middle rack of a 375° oven until set but not brown on top, about 10 minutes. The cookies should just be starting to color on the bottom. Remove from the oven and cool on wire racks.
8. After cooling completely, store in air-tight cookie tins, with rounds of wax paper between layers, in a cool location. These cookies keep for weeks and actually improve with age.
Makes about 9 dozen small cookies.
Come Back for More
Here is the LunaCafe Christmas 2008 Twelve Days of Christmas Cookies initial post and game plan with links to the following twelve cookies. Links can also be found in the right sidebar.
On the 1st day of Christmas: Lily’s Swedish Vanilla Spritz
On the 2nd day of Christmas: Orange Vanilla Sugar Cookies
On the 3rd day of Christmas: Decidedly Lemon Teacakes
On the 4th day of Christmas: Once in a Chocolate-Spice Moon Cookies
On the 5th day of Christmas: Peppermint Stick Shortbread
On the 6th day of Christmas: Lemon-Lime Clove Sugar Cookies
On the 7th day of Christmas: Toasted Almond Black Cherry Shortbread
On the 8th day of Christmas: Green Tea and Rose Spritz
On the 9th day of Christmas: Almond Butter Poinsettia Cookies
On the 10th day of Christmas: Lemon Orange Pecan Thumbprints
On the 11th day of Christmas: Candy Cane Butter Cookies
On the 12th day of Christmas: Ellen’s Swedish Pepparkakor