Delightful Matcha Checkerboard Cookies made with only 5 ingredients. They are easier to make than they look and totally worth the effort.
For those of you who follow this blog regularly, you probably already know that tea is one of my passions. I drink tea two to three times a day and enjoy green, oolong, and black teas. When I read that Victoria at Mission: Food was having Tea Week Contest, I could not pass it up. The required ingredient is tea, of course! The contest was announced early June but I was preparing to go on my vacation then and could not come up with a dish before I left. I knew I would have very little time upon my return but I finally managed to make something today.
This is my first attempt at making checkerboard cookies. Instead of flavoring half of the dough with cocoa, I decided to use matcha instead. For the dough, I used a very simple eggless sugar cookie recipe not very different from the one used in the Linzer Cookies I made for Valentine’s Day. This dough allows the flavor of the matcha to come through. The vanilla half of the dough combined really well with the matcha half. I could not be more pleased with the results. I also love the way these Matcha Checkerboard Cookies looked. They are so pretty with the cream and green colored squares.
- ½ cup unsalted butter (softened) (1 stick/113g)
- ¼ cup sugar (55g)
- ½ tsp vanilla extract
- 1¼ cups all-purpose flour (190g)
- Cream butter and sugar together in a large bowl until well blended, about 2 minutes. Beat in vanilla extract. Gradually mix in flour on low speed.
- Turn dough onto a clean working surface. Knead dough to form a rectangle. Wrap with plastic and chill for about 30 minutes.
- In a medium bowl, add matcha powder to flour. Stir to mix well. Repeat steps above to form match dough.
- When dough is chilled, remove plastic, roll on a lightly floured surface to form two 7 inch squares. Cut each square into nine ¾ inch strips.
- On a sheet of plastic, place three strips of dough, alternating white and matcha strips. Brush tops and in between strips with egg wash. Gently press strips together.
- Form second and third layers with alternating strips to create a checkerboard.
- Wrap with plastic and refrigerate for another 30 minutes. Repeat for second log.
- Preheat oven to 350˚F (180˚C).
- Cut each log into ¼ inch thick slices. Place onto non-stick baking sheet. Bake for about 12 minutes.
- Remove and let cookies cool for 5 minutes before transferring onto a wire rack to cool completely.
These cookies are delightful with a cup of matcha.
Update : October 10, 2014
August, a fan of Roti n Rice suggested in the comments below that I may want to try a new method of assembling the checkerboard. I finally took his suggestion by making these Chocolate and Vanilla Checkerboard Cookies. His method worked out very nicely. Please check out the step-by-step instructions or video in the post.
Please click on the picture to get to the post.
Enjoy…..and have a wonderful day! 😎