Matcha Miso Cookies!

Green Cookies?!

I often talk to people about matcha and many people want to consume matcha in other ways besides drinking it. I love the ceremony around whisking a warm bowl of matcha. But, there is also a place for matcha in our food. Many recipes include infusing which is pretty simple, but nothing is simpler than putting matcha in food and drinks because all the work has been done for you. Matcha being in powder form allows you to be able to incorporate it in everything more easily!

If you’ve read this blog and the recipes in it you probably can tell I’m a bit of a fan girl of Adriana over at A Cozy Kitchen. I one time made these cookies from her blog that were miso white chocolate chip cookies. They are amazing! When I was looking for a simple recipe to get me back into blogging and I thought that matcha would be such a delicious flavor with the miso!

I want you to check out her original recipe because this is such a cool concept for a cookie and she deserves all the credit! While you’re there make sure to check out some of her other delicious recipes!

Miso White Chocolate Chip Cookies Recipe (since changed to chocolate chips)

I only changed a few things to get these cookies to be green!

-I used all brown sugar instead of white and brown

-I used bittersweet chocolate chips, only because I personally am not a fan of white chocolate. White chocolate chips do have a nice flavor though with the miso and matcha

-I added about 2 tablespoons of culinary grade matcha

One more note about these, Make sure to check them because the bottoms get browned very quickly, adding another layer of parchment paper helped too!

These cookies marry the delicious taste of miso and matcha but with a sweet harmony. You get the bite of matcha but you still feel like you’re having dessert! I think that if drinking matcha isn’t your favorite and you still want to have matcha in your life, this might be the recipe for you ;)

Vanilla Rose Pistachio Cookies

Pistachi Rose.

You may have guessed but I LOVE rose in tea. It doesn't matter if it's buds or petals, I love the flavor and aroma that rose gives to a blend. The Vanilla Rose Tea from Zhi tea is no exception. This blend uses assam as the base tea so it gives it that delicious black tea flavor that I love and that is so good in sweets. 

I wanted to make cookies with this blend and I put my thinking cap on to find what would go well with the rose. Ding, ding ding! Pistachio! It may be because norouz (Persian New Year) is so close but rose and pistachio are a match made in heaven. These are two ingredients that were common to everyday life growing up. 

For this recipe I took an each chocolate chip recipe and tweaked it slightly for my purpose. 

What you'll need: 

• 1 1/2 cups packed dark brown sugar

• 2 eggs

• 3/4 cup - 1 cup slightly crushed pistachios

• 1 cup Vanilla Rose butter

• 1 teaspoon baking soda

• 2 1/4 cup flour

• Pinch of salt

To make the tea infused butter, you need to melt 1 cup of unsalted butter. Once melted pour 2 - 4 tablespoons of Vanilla Rose tea into the butter. The amount of tea depends on your taste and if you want there to be a hint of flavor or a punch of flavor!  

Let the tea brew for about 5-6 minutes in the butter. Once brewed strain the butter.

Let it sit and harden. 

Your butter should feel like softened butter, you don't want it to be too liquid so make sure you leave time for it to solidify. 

Instructions: 

1. Heat oven to 350 degrees

2. Cream the butter and sugar

3. Mix in the eggs

4. Add in the flour, baking soda and salt

5. Gently mix in the pistachios

6. Roll dough into 2 -3 in balls and place on a baking sheet

7. Bake foe 10-12 minutes until slightly golden

8. Remove cookies from oven and transfer gently to a cooling rack

9. Scarf down cookies!

My favorite thing about these cookies is that they aren't as sweet as chocolate chip cookies because of the lack of chocolate chips. The pistachios give you a good crunch to contrast with the soft cookie. These are perfect for tea dunking!