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Matcha Cookie House

Matcha Cookie House

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Sift the flour, matcha, and baking powder together and set aside.

Mix the butter in a bowl using an electric mixer until it is smooth. Cream it together with the sugar (adding one-third to one-half of the sugar at a time) until it turns white.

Beat the egg and mix it into the butter little by little, and then then add in the vanilla extract and mix well.

Fold one-third to one-half of the sifted dry ingredients into the butter mixture with a plastic spatula. Repeat until all the dry ingredients are fully incorporated.

Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes to rest.

Preheat the oven to 350 degrees F.

Flour a work surface and roll out the rested cookie dough until it is about ⅛-inch thick.

Using cookie cutters (you can also use a stencil or do it freehand), cut the pieces of the house out of the rolled dough. Place on a sheet tray and bake for about 10 minutes.

Mix the confectioners sugar and egg whites together to make the icing.

Cut the sponge cake to the size of the house.

Allow the cookie house pieces to completely cool, and then, using the sponge cake as the foundation, glue the pieces of the house together with the icing.

Decorate with the chocolate pen and gummy fruit candies.

Green Tea Cookies

Matcha is the secret ingredient that gives these dainty shortbread biscuits their vibrant color and earthy flavor.

Note: Total time does not include chilling.

(1 stick) unsalted butter, at room temp

Melted semisweet and white chocolate, for dipping

  1. In a medium bowl, sift together flour, green tea powder, and salt.
  2. Using an electric mixer on low speed, mix butter and sugar until combined and smooth. Add flour mixture and mix until dough comes together. Divide dough in half, place each half on a piece of plastic wrap, and shape both into 1½-in.-thick logs. Wrap and refrigerate at least 30 minutes and up to 1 week.
  3. Heat oven to 350°F. Slice dough ¼ in. thick place pieces on baking sheet 2 in. apart. Bake until dough no longer looks raw and cookies are just barely set at edges, 8 to 9 minutes. Let cool completely on sheet on wire rack.
  4. If desired, dip half of each cookie in melted chocolate and let set.


PER COOKIE: 60 calories, 4 g fat (2.5g saturated fat), 1 g protein, 20 mg sodium, 6 g carbs, 0 g fiber

Japanese flavor ingredients, matcha and kinako

From here, I would like to talk about Japanese ingredients, matcha and kinako.


I think matcha is more familiar to everyone than kinako. As you probably know, matcha is a Japanese green tea powder made from specially grown and processed tea leaves.

Although the cookies use a small amount of matcha, it has a crucial role, therefore use good quality matcha. Good quality matcha has wonderful aroma, vivid green color and pleasant bitterness. Poor quality matcha hardly has flavor and the color is greyish. Good matcha is a little expensive, but I think it’s worth it.

Kinako (roasted soybean flour)

Kinako (roasted soybean flour

Kinako is a flour made by roasting soybeans, peeling and grinding them. By heating, the peculiar odor of soybeans is removed and the scent becomes fragrant. It is usually yellowish brown, but there is also light green soybean flour.

You can eat it with mochi or use it as a raw material for Japanese sweets. If you like, read the link below for more information about kinako.

Kinako may be more difficult to obtain outside Japan than matcha. However, it seems that you can buy it online these days. You can also make it by hand. If you search on Google, you will find many sites and videos that show you how to make Kinano / soybean flour. Therefore, it is good to try it.

Kourt’s Matcha Latte

1/2 teaspoon matcha
2 cups of almond milk (try Elmhurst Unsweetened Milked Almonds)
1/4 cup organic maple syrup *lately Kourt cuts this in half

1. Boil milk.
2. Melt the matcha with a little boiling water.
3. Add the matcha and the syrup in the milk and beat very well.
4. Serve in Kourt’s favorite double-wall mug.

Be sure to share your photos on Instagram using the hashtag #pooshpalate for a chance to be re-grammed on our social.


1. Prepare Yishi Matcha Latte Oatmeal to the instructions provided on pack and sett aside to cool and set.

2. In a mixing bowl. beat butter with electric mixer on low speed until creamy, then blend in egg. Slowly add in dry cookie mix and blend until a dough forms.

3. Using a tablespoon, scoop 4tbsp of the Oatmeal into the cookie dough. Blend together until fully combined.

4. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Scoop 1 tbsp scoop of dough onto parchment, at least 1 inch apart. Bake 12-15 minutes until slightly puffy and golden. Enjoy!

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed powdered sugar
  • 1 cup all-purpose flour
  • 1 tablespoon matcha powder
  • 1/8 teaspoon salt
  • 1/3 cup sliced almonds, lightly chopped
  1. Sift together the all purpose flour, matcha powder and salt.
  2. With an electric mixer at medium speed, cream the butter and powdered sugar until fluffy.
  3. Lower the mixer speed. Add in sifted ingredients 1 tablespoon at a time until dough is formed.
  4. Add in the sliced almond in 3 batches and stop the mixer immediately once all combined.
  5. Remove the dough and place on a 22 inches long plastic wrap. Roll the dough into a 1 1/2 inches thick log. Wrap the log with the plastic wrap and freeze for 30 minutes.
  6. Pre-heat the oven to 325°F (162°C). Line two baking sheets with parchment papers.
  7. Remove the dough from the freezer. Use a sharp knife and cut the dough 1/4 inch thick each. Arrange the cookie dough on the baking pan 2 inches apart.
  8. Bake them for 14-16 minutes on the middle rack. Remove the cookies to wire rack to cool completely before storing in air tight containers.

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Recipe Summary

  • 2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons finely ground green tea leaves (from about 8 tea bags)
  • 1 tablespoon matcha
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1/2 cup plus 2 tablespoons confectioners' sugar

Whisk together flour, tea, matcha, and salt in a small bowl. Cream together butter and sugar in a mixer bowl on medium until pale and fluffy, about 3 minutes. On low, slowly mix in flour mixture until just combined.

Divide dough in half. Transfer each half to a piece of parchment paper shape into logs 1 1/4 inches in diameter. Roll each log in parchment, pressing a ruler along edge of parchment at each turn to narrow log and force out air. Freeze 1 hour.

Preheat oven to 350 degrees. Unwrap frozen logs and slice 1/4 inch thick. Place an inch apart on parchment-lined baking sheets. Bake until edges turn golden, 13 to 15 minutes. Let cool on baking sheets on wire racks.

Butterscotch Pecan Cookie Recipe

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How to Make Large Batch Cookie Bars

First, preheat the oven to 350 degrees and prepare your baking pan. If you have a large foil pan, spray with cooking spray and line with parchment, otherwise a baking sheet works as well.

Next, in a large bowl, combine softened butter and brown sugar and beat with a hand mixer until creamy. Add in the eggs and vanilla and mix to combine. In the same bowl, add the flour, baking powder, and salt and mix to combine. Fold in the two bags of chocolate chips.

Pour the batter into the prepared pan and press down evenly using a rubber spatula or (my favorite) damp hands.

Bake on the middle rack for 25-30 minutes until lightly golden.

Next, let the cookies cool on a wire rack for 15 minutes. Then lift out the cookies using the parchment and let cool completely before cutting into squares.

This recipe easily makes 40 large cookie bars or 80 if you are cutting them smaller.

So save time and money and make these tasty Large Batch Cookie Bars for your next get together!

Recipe Summary

  • 2 cups butter, softened
  • 1 cup sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • 4 ½ cups all-purpose flour
  • 1 cup rainbow sprinkles
  • 1 cup royal icing

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar beat until combined, scraping sides of bowl occasionally. Beat in 1 tablespoon milk and 1 teaspoon vanilla. Beat in as much of the flour as you can with the mixer. With a wooden spoon, stir in spirnkles and any remaining flour.

Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle. On a large sheets of parchment paper roll out dough portions to 1/8- to 1/4-inch thick. Lightly flour top of the dough as necessary to keep it from sticking to the rolling pin.

Using a gingerbread house template, set pattern pieces on the dough use a sharp knife to cut around each pattern piece. Remove excess dough. Remove pattern pieces set aside.

Transfer dough cutouts on parchment paper to a large cookie sheet. Bake in the preheated oven for 12 to 15 minutes or until edges are lightly browned. Cool 2 minutes on pan. Remove to wire racks and cool completely. Use a knife to cut edges evenly, if necessary.

Assemble cookie house, using royal icing as glue. Let stand until firm. Decorate as desired with royal icing, candies, and decorative sprinkles.


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