Well, it happened already. Tim and I tied the knot in Houston, TX on March 8, and we’ve since begun our new life together in LIC (Long Island City). And the wedding? It honestly could not have gone any better. I’d really love to go into the details, but I’m going to hold off for now. Check back later for that post.
As for this post, first I’m dedicating it to my mom, who graciously put up with my crazy idea to give homemade matcha cookies as wedding favors. We initially tried to find a bakery that would bake my recipe for us, and after a trial run with them, we decided ours tasted much better. Plus, I made my own bridal shower favors, so why not do the wedding favors as well? Oh boy..
Everything was prepared the week before the wedding, and we even did a sample batch Tuesday night. That first batch was rough – under my bossy reign, we only made about 200 that night. But after a good night’s rest and after my mom got me to lose the bossiness, we started again early the next morning. For about 7 hours straight, the kitchen became a matcha cookie factory, and Tim and my dad were even helping with the packaging.
In the end, I’m happy we made them ourselves. A lot of love went into those 1600 cookies, and I was amused to hear that our guests were arguing with each other whether we bought or made the cookies. For those who were still wondering… yes, my wonderful mom and I made them. And here’s the recipe.
1 cup unsalted butter, at room temperature
1 cup sugar
2 1/2 tsp. vanilla extract
1 Tb matcha
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.