7 tbsp Earth Balance vegan buttery sticks, at room temperature
6 tbsp powdered sugar
1 egg yolk, at room temperature
3/4 cup flour
1/4 tsp kosher salt
6 tbsp almond meal
3 tsp matcha green tea
turbinado sugar, for rolling
Beat together the buttery stick and powdered sugar, until lightened in color, and fluffy in the bowl of your mixer. Add the egg yolk, and mix until combined.
Sift together the flour, salt and matcha into a medium mixing bowl, breaking up any clumps by pressing through the sieve if necessary. Whisk in the almond meal to combine. Add the dry ingredients to the mixer bowl and mix thoroughly until combined.
Using a spatula, scoop the dough onto a piece of plastic wrap, and form into a 2 inch diameter log. Wrap tightly with plastic wrap, and refrigerate for 2 hours.
Preheat the oven to 350° F and line a cookie sheet with parchment paper or Silpat (silicone baking sheet).
Unwrap the cookie dough log, and roll it in the turbinado sugar, pressing down to ensure that the sugar sticks to the surface.Using a very sharp knife, cut into 1/4-inch slices, and arrange on the baking sheet.
Bake the cookies for about 9 minutes. Allow cookies to cool slightly and move to a cooling rack. Makes 2 dozen.
Recipe adapted from keviniscooking.com