Nothing says “Thank You” better than a cookie. Or a handmade card, but those aren’t as sweet or chewy. I baked these cookies to thank some dear friends who helped Tim and me enjoy a great snowboarding trip to VT back in February. They graciously lent us all the gear we needed, and two generous friends even let us keep the boots and board for future seasons! Sure, winter happened a while ago, but I just got around to baking these cookies because I tend to be late like that.
You may recognize the cookie shapes as coming from the Message-in-a-Cookie cutter set from Williams-Sonoma. They worked pretty well, but I will say it’s a bit tough to get the letters/words in and out of the cutters. Lucky for me, my sis-in-law already prepared the scalloped cutter with “Talida Bakes” when she gave it to me. (Thanks Jenn!)
I used the cookie recipe that came in the box, reduced the sugar about 25%, and added some matcha to the mix. It’s a standard sugar cookie recipe that I will gladly make again for future message-in-a-cookie needs. Perhaps some lolcat message cookies? KTHXBAI
Thank You Cookies
adapted from Williams-Sonoma
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 sticks unsalted butter at room temperature
3/4 cup sugar
2 Tablespoons matcha
1 teaspoon vanilla extract
1. Over a small bowl, sift together the flour and salt. Set aside.
2. In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 2 minutes. Reduce the speed to medium, slowly add the sugar and matcha and beat for 2 minutes, stopping the mixture occasionally to scrape down the sides of the bowl.
3. Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl. Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and continue beating until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.
4. Turn the dough out onto a work surface and divide into 2 equal balls, Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours, up to 2 days.
5. Remove the dough from the refrigerator and let stand for 5 minutes. On a lightly floured surface, roll out the dough to a thickness of 3/16 to 1/4 inch.
6. Preheat an oven to 350 degrees F. Line several baking sheets with parchment paper or Silpat liner.
7. Dip cookie cutters into flour just before using and cut out shapes. Place on the baking sheet. Gather up the scraps, re-roll them and cut out additional cookies. Place baking sheet in freezer for about 5-10 minutes until firm.
8. Bake the cookies until golden brown around the edges, 12 to 15 minutes. If baking more than one sheet at a time, switch the sheets between the racks and rotate them 180 degrees halfway through baking.
9. Transfer the parchment sheets or Silpat liners with cookies onto wire racks and let cool for 5 minutes, then transfer the cookies directly onto the racks and let cool completely.
10. Store the cookies in an airtight container at room temperature for up to 3 days. Makes 12-15 cookies.