Crispy Matcha Cookies

I thought that matcha and adzuki beans is a nice combination, so I tried making something with them.* When you're wrapping and shaping the dough in Step 4, try not to incorporate too much air.* When you're cutting in Step 5, if the shape collapses, fix it with your hands. Recipe by nasubeam

I didn't have enough matcha , so I tried with green tea leaves. The result was amazingly high in quality. Guests and friends have said that the slight bitterness is delicious, plus tea leaves are cheaper.If you freeze the dough, you can cut it easily. If the chocolate is too hard, roll the dough with a rolling pin on both sides and cut it slowly. If the dough falls apart, just stick it together again with your fingers and it'll be fine. Use tea leaves that are deep green, and pulverize to a fine powder. Add a little matcha for color. Recipe by mini

I needed to use up an egg yolk.I had a tiny bit of matcha on hand, so I used it up.Be careful not to set the cooking temperature get too high, or over bake the cookies. If you do, the matcha color will become browned. Recipe by Mamyuchoko

Makes about 30 cookies

When I was in junior-high, I tried adding matcha to the cookies I usually made plain, and it turned into my favorite cookie that I still bake even today!! The matcha flavor is relatively strong while it's only fairly sweet, so you can enjoy both the aroma and bitterness of the matcha. Chill in the fridge during the summer.To mix the margarine well with a whisk, to leave the dough in room temperature when it's hard to slice, and to make sure the cookies don't burn. That's about it. The resulting quantity depends on the width of the stick. I recommend 1cm width when you slice the cookies for a crusty and tasty finish. For around 35. Recipe by Kobosuke

The cocoa version of this cookie is popular, so I made it with matcha.You can combine and knead the ingredients in a plastic bag instead of the method described. You don't need to rest the dough, but if it crumbled when you try to slice it, add more milk. Adjust the baking time to your oven. Recipe by mini

I made this since I love matcha!!Adjust the cooking time to suit your oven. Recipe by Gorigorira.

The mini matcha chocolate chips that I received as a gift was so tasty that I made it myself. I also wanted my daughter to overcome her dislike of matcha.The deepness of color depends on the matcha, but I recommend you don't use more than 3 g. The wrapped dough from step 6 must be hardened like sticks that don't bend when stood.The color of the dough in step 8 looks really dark, but it becomes a nice green color when baked. For 50~60 cookies/2.5 cm [1.0 in]. Recipe by ko-ko

I thought sakura flavoured, sakura patterned cookies would be so cute, so I decided to make them. At first cutting out the sakura patterns is fun, but it is a lot of work and can be tedious and tiring. This is why I recommend doing the reversible and marbled cookies.The dough can be sticky, so make sure to dust it with plenty of flour. Roll out the dough over a sheet of plastic wrap before cutting out the pattern. Dust the pattern cutter with flour as well. To keep the colour from browning too much in the oven, cover the cookies with aluminum foil before baking. Recipe by Monakasan

I wanted to make soft cookies combining two of my favorite flavors, white chocolate and matcha.The cookies are very soft straight out of the oven, but will harden over time. They are best if you let them cool down properly on a cake rack.The cookies will spread and puff up as they bake, so leave space around each dough ball. Recipe by Ayuq

This is a variation of "Crispy Cookies"Nothing to note. Recipe by Dafika

There are many ways of making cookies, so I tried coming up with my own.None in particular. For 35 cookies, about 4 cm [1.6 in] each. Recipe by Dafika

I used to bake these cookies with my mother when I was little!I have good memories of these cookies.If you use granulated sugar instead of sugar, you can enjoy the crunchy texture.I prefer granulated sugar to caster sugar. Recipe by rrrisa0501

This is another version of my crispy cookie recipe. I made these as a present for a friend.Just mix the dough, let it rest, cut out shapes and bake. Recipe by Dafika

I thought that matcha and white chocolate must surely be perfect together. You can spread chocolate on the cookies too, but if you are giving them away as a present, having them too sticky is not good, so I put the chocolate inside like a sandwich.When the cookies bake, they turn brown rather than green, so after about 7 minutes, cover with aluminum foil. That way, they will keep their nice green colour. Use the leftover egg white in another recipe, such as Baked Meringue, or Tuiles. Recipe by Marimo1016

I was always making Lemon Cookies (See, so my kids told me to make a non-sour cookie.The egg yolk should be brought to room temperature in order for it to emulsify. Add the vegetable oil a little at a time and whip thoroughly. If making only milk matcha cookies, its best to sift the matcha in with the dry ingredients in Step 1. For making two types of cookies, separate the dough in half in Step 6, then add 1/2 teaspoon of matcha to one half of the dough. Do not over-knead the dough. Recipe by Keyua

I wanted to use up the kinako that we had lying around.The cookies turned out fine with just 80 g of butter. Try it out if you want to reduce it. The dough will be ready in 5 minutes if you use a food processor You won't need to sift the dry ingredients if you use a food processor.You can keep half of the dough wrapped up in plastic in the fridge, so you can bake these any time you want too :)(Recipe by Tomumaro)

I created this because my kids asked me to make chocolate cookies. Originally I was planning to make snowball cookies with vegetable oil, but I thought I should make different cookies once in a while. So I made cookies with margarine and vegetable oil I uploaded this recipe because these turned to be unexpectedly crispy.The dough doesn't need to come together. When it's crumbly, it's ready. Please do not knead the dough to bring together. Recipe by Lesser Panda

I was re-arranging my Praline Cookie recipe. I ran out of chocolate chips, so I used a chocolate bar instead. Chunks of chocolate gave these cookies a nice texture and I thought it actually better than the original recipe.If you chill the cookies in the fridge, the chunks of chocolate turn crunchier and more delicious. Recipe by Setsubunhijiki

Kinako and adzuki go really well together.-If the dough in Step 3 is too crumbly and will not come together, push it down firmly when you wrap it in plastic wrap in Step 4. It will come together.-If the dough crumbles when you cut the cookies in Step 5, just use your fingers to repair. Recipe by nasubeam

Video: http://youtu.be/OLIqXz41_IAFor the New Year, besides making cakes, why not make some cookies to share with friends and family?Feel free to like our Facebook page! More recipes and tips:http://www.facebook.com/mywaystogetfatTips- For piping techniques, please refer to the video: http://youtu.be/OLIqXz41_IA- It's recommended to make the same pattern on one baking sheet for better time control and more even baking.- Every oven's heat is slightly different. The temperature and time I wrote down are based on my oven without using the convection function. You don't have to follow the recipe exactly as long as you know how to adjust the temperature and time. These cookies don't need to be baked until completely golden brown; otherwise, they will be too dry! For normal-sized cookies, bake until the edges are golden, and they should be ready.

I thought up a fun cookie to serve for Halloween. I hope they do look like the monster from Frankenstein!?The cookie dough is a favorite that I adapted from a recipe I saw on on TV many years ago.I always refer to user "cater2u"'s instructions for making icing tubesThese cookies are quite strongly flavored with matcha. Adjust the amount of matcha tea powder to taste. Make sure that the total amount of cake flour and tea powder comes to 200 grams. Recipe by Homard Ebiko

I uploaded this recipe because I baked these cookies as a present for my friend who loves chocolate.When I made the dough with cocoa powder, I used 90 g of cake flour and 12 g of cocoa powder.When you cut the dough, if it breaks apart because the knife is touching the chocolate chips, just fix the shapes a little bit by hand. Alternatively, you can cut out shapes with cookie cutters. Recipe by nyonta

Crispy! And crunchy.I thought up a cookie to suit my tastes.It's okay even if it browns. Bake it to taste.The white cookies are lightly flavored, but browned cookies are fragrant.If you don't like a powdery taste, I suggest baking it to crispy cookies.Bake so that the moisture in the center evaporates. If it's subtle, then place in the warm oven after baking for a while. Recipe by kkomugi

I wanted to make sweets with my favorite kabocha squash. I finally arrived at this recipe after many experiments.If you like, add the kabocha squash skin to the batter.Adjust the baking time according to your oven. When the cookies are browned, they are delicious. Recipe by Mai*Mai

I had a craving for a healthy way to consume kinako, so thought of baking them in cookies.Since I was concerned about calories, I made them without using any butter or eggs.I incorporated environmentally conscious ideas to save on water by reducing the clean up and keeping my hands from getting dirty.As a result, all I had to clean was the knife I used to cut the cookie dough.Be sure to re-use the parchment paper you lined the baking sheet with, too! You can re-use it more than once. For 20 cookies. Recipe by Mihasu