Ginkgo trees in San Francisco's Museum of Modern Art sculpture garden inspired leaf cookies by in-house pastry chef Caitlin Williams Freeman.
More Cookie Recipes
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon matcha (green tea) powder
1 stick plus 3 tablespoons unsalted butter, softened
3/4 cup sugar
How to Make It
Preheat the oven to 325°. In a small bowl, whisk the flour with the baking soda, salt and matcha powder.
In a bowl, beat the butter until creamy. Beat in the sugar until light and fluffy. Beat in the flour mixture. Pat the dough into a 6-inch disk. Wrap in plastic and refrigerate until chilled.
On a lightly floured work surface, roll out the dough a scant 3/8 inch thick. Using a floured 2 1/2-inch cookie cutter, stamp out as many cookies as possible. Carefully transfer the cookies to parchment-lined baking sheets, leaving 1 inch of space between them. Reroll the scraps, chill and stamp out more cookies. Bake the cookies 1 sheet at a time until lightly browned around the edges, about 16 minutes. Let cool slightly, then transfer the cookies to a rack to cool.
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