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Wonderful holiday recipe by Home in Disarray!

Photos by Home in Disarray


  • 1 cup (2 sticks – 8 oz) butter (at room temp)
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 cups  (304 g) all purpose flour
  • 1/4 tsp (1 g) iodized table salt
  • 2 T (10 g) Midori Spring Matcha Powder


  • Preheat your oven to 375F.
  • Cream butter and sugar together using paddle attachment of your stand mixer (I like to use setting #4-5.  Cream for at least 2 minutes, scraping the bowl after 1 minute.
  • Add egg and continue to cream for an additional 2 minutes.  You butter mixture will be fluffy and whitish.
  • With the mixer on low, add your vanilla and almond extracts and mix thoroughly.
  • Sift together your flour, salt, and matcha.  With the mixer on low, slowly add your flour mixture.  Mix just enough to combine.  Once all of the flour has been incorporated, stop the mixer, scrape down the bowl and paddle, and mix again, for no more than 30 seconds.
  • Prep your cookie press with whatever plate you want.  I loved the look of the christmas tree, so I went with that.  Add dough to press and ratchet it down until dough starts coming out and air bubbles have been compressed out.
  • Press your cookies out onto an ungreased baking sheet or a sheet of parchment paper, leaving 1-2″ between cookies.  You may find that they don’t stick sufficiently to parchment.  It can be frustrating, which is why a baking sheet is easier.  If you are planning on freezing unbaked cookies, press them onto parchment and place the parchment (on a pan) into your freezer.  When they are solid, you can either pop them off the parchment and place in a freezer bag, or you can fold it up and stick the entire thing into a bag, then just unfold and place on a pan when ready to bake.
  • To bake, place cookies on a baking sheet into your oven and bake for 10-12 minutes, rotating pan after 6 minutes if your oven has hot spots like mine does. Frozen dough may take an additional 1-2 minutes.
  • Remove from oven and place on a rack to cool.
  • Cookies can be kept in an airtight container for 3-4 days, but the vibrance fades after a day or so, and they aren’t as crispy.  They can be returned to a hot oven for 1-2 minutes to “recrisp” prior to serving.

Check out Home in Disarray’s full blog and recipe here.


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