Three flavors I love to use (and have used in previous posts) are taro, matcha, and Thai tea. I’ve been on a little quest to come up with as many recipes using those flavors, especially since I bought the tea ingredients in bulk and don’t want them to go to waste. Here they reappear in a cookie form. I got a cookie press a couple years ago, and since it’s only been used once or twice, I wanted to put it to use this weekend. Both the taro and matcha cookies turned out with a nice strong flavor, but I couldn’t taste the Thai tea in the Thai tea cookie. Next time I’ll definitely play around with the recipe to get a more pronounced Thai tea flavor.
Taro/Matcha/Thai Tea Cookies
adapted from Williams-Sonoma
1 cup unsalted butter, at room temperature
1 cup sugar
2 1/2 tsp. vanilla extract
2 Tb taro bubble tea powder, 1 Tb matcha, or 3 Tb thai tea syrup (if using thai tea syrup, add about 1/2 cup flour extra)
1/2 tsp. salt
2 1/2 cups sifted all-purpose flour
1. Preheat an oven to 375°F.
2. In the bowl of an electric mixer, combine the butter and sugar. Beat on high speed until light and fluffy, scraping down the sides of the bowl as needed.
3. Add the egg, vanilla, tea flavoring of choice, and salt and continue beating until well mixed. Using a spoon, stir in the flour until blended.
4. Pack the cookie dough into a cookie press according to the manufacturer’s instructions. Fit with the desired-shaped cookie plate and press the dough out onto ungreased baking sheets or sheets lined with Silpat nonstick liners, spacing the cookies 1 inch apart.
5. Bake until the cookies are light golden, about 10 minutes. Transfer the cookies to wire racks and let cool. Makes 40 to 60 cookies.