You might be familiar with the ultra tender melt-in-your-mouth experience that is a Mexican wedding cookie. Made mostly of butter, ground nuts, and powdered sugar, these cookies are just as delectable as those you’ve had before but we gave them a modern twist, tossing them in matcha. You may have seen matcha lattes cropping up on your favorite café’s menu, but we like to use the powdered green tea in baking too. While any matcha will work for this recipe we’re partial to Rishi brand’s organic variety: its vibrant green color keeps these cookies looking holiday ready long after dusting.
1½ cups (3 sticks) unsalted butter, at room temperature
½ teaspoon vanilla extract
1¾ cups powdered sugar, divided
3 cups all-purpose flour
¼ teaspoon salt
2¼ cups finely chopped roasted salted almonds
2 tablespoons matcha (green tea powder, available in the international aisle)
Sat fat 10.23g
How to Make It
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Beat the butter, vanilla, and ¾ cup of the powdered sugar with an electric mixer on medium until light and fluffy, about 2 minutes. Gradually add the flour and salt; beat on low until just combined. Add the nuts and beat on low until just combined, about 1 minute.
Shape the dough into 36 balls (about 2 tablespoons per ball) and place on the baking sheets.
Bake until firm and lightly brown, 16 to 18 minutes.
Cool on the baking sheets 5 minutes. Whisk together the matcha and the remaining 1 cup of powdered sugar in a large bowl. Gently roll the warm cookies in the matcha mixture. Cool on wire racks completely, about 20 minutes. Roll the cookies 1 or 2 more times in the sugar mixture to coat completely.
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