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

Caitlin Williams Freeman
September 2011

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Credit: © Antonis Achilleos

Recipe Summary test

active:
30 mins
total:
1 hr 30 mins
Yield:
Makes about 2 dozen 3-inch cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325°. In a small bowl, whisk the flour with the baking soda, salt and matcha powder.

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  • 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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