Sablés au thé vert Matcha cookies

Sablés au thé vert Matcha
2 dozen cookies
recipe revised from lovecool

Confectioners sugar // 1/2 cup 60 G
Unsalted butter, cut into cubes // 5 oz (142G)
All-purpose flour // 1 3/4 cup (8.5 oz) 195G / 110g AP 85 g cake flour
Egg yolks, large // 3
Matcha (powdered green tea) // 1.5 tbps
Granulated sugar (for coating) // 1/2 cup 115g

1. Preheat the oven to 350F.(180 D) Line a sheet pan with parchment paper.

2. Whisk the confectioner’s sugar and green tea together in a bowl.

3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.

4. Add the flour and mix until well combined.

5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.

6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).

7.Roll the dough out to ½” thickness.

8. Cut the dough with a leaf cookie cutter.

9. Toss each cut cookie in a bowl of granulated sugar to coat.

10. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

-----------------------------------------
材料: (約20個份量，視曲奇厚薄而定)

無鹽牛油 70g (室溫回軟)
糖粉 50g
鹽 1g
蛋黃 1個 (室溫)
低筋麵粉 100g
抹茶粉 10g
椰絲 20g
綠茶茶葉碎 適量
糖粉 適量
製法:

牛油放室溫軟化後，置大碗中壓成軟泥狀，再加入糖粉和鹽，以打蛋器打發成忌廉狀。
加入蛋黃，拌勻。
將麵粉及抹茶粉一起篩入牛油混合物中，用橡皮刀拌勻。
拌入椰絲，輕輕拌成麵糰。
將麵糰放在撒上麵粉的工作台上，用手輕輕滾動，塑成直徑約3~4cm的圓柱狀，再包上保鮮紙，放入雪櫃雪最少1個小時至堅硬。
取出麵糰，均勻地灑上糖粉。用利刀切割成每片厚約1cm的曲奇，有間距地排放在已墊上牛油紙的焗盤上，於表面均勻地灑上茶葉碎及糖粉，並用手略為按實。
放入已預熱170度的焗爐，焗10~12分鐘或焗到曲奇週邊變成金黃色，就可以出爐了，在鋼架上放涼後，即完成這款《酥脆抹茶椰香曲奇》。

注意：
曲奇焗好後，記住要在鋼架上放涼，否則口感沒那麼酥脆。
抹茶遇熱後顏色會變淡，所以記得將放涼後的曲奇存放在不透光的容器裡。