Matcha linzer cookies made with a triceratops cookie cutter and matcha ganache filling – a cute take on a popular holiday cookie
- 226g unsalted butter
- 135g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 100g almond flour
- 380g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt powdered sugar or matcha powder, for dusting
- 115g white chocolate, roughly chopped
- 60g heavy cream
- 1 tsp matcha powder
- Measure out white chocolate into a small bowl.
- In a small saucepan, heat the heavy cream on low heat. Add in matcha powder and whisk until no lumps remain.
- When bubbles start forming on surface of the cream, pour over white chocolate and let sit for 2 minutes.
- Stir until all chocolate is melted and no lumps remain.
- Chill ganache in fridge for at least 1 hour or until it thickens enough to be spreadable.
Prepare the dough
- In a medium bowl, combine flour, baking powder, almond flour, and salt.
- In a large bowl, beat the butter and sugar with an electric mixer at medium-high speed until light and creamy.
- Add in eggs and vanilla extract and mix until smooth.
- Add in flour mixture and stir until combined.
- Turn dough out onto a large piece of plastic wrap and divide dough in half.
- Press each half into a flattened disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350F and line two baking sheets with parchment paper.
- On a floured surface, roll one disc of dough to 1/8 inch (3mm) thick.
- Using a 3-inch round cookie cutter, cut out the bottom cookies from the dough.
- Carefully transfer cookies to a prepared baking sheet. Re-roll the scraps and repeat.
- Bake bottom cookies for 10 minutes until the edges are lightly browned. Let cool on a wire rack.
- Roll out the other disc of dough to 1/8 inch (3mm) thick.
- Using a 3-inch round cookie cutter, cut out the top cookies from the dough.
- Transfer cookies to the other baking sheet. Re-roll scraps and repeat.
- With a mini cookie cutter in the shape of your choice, cut out the middle of each cookie round.
- Lift up the cut out with a toothpick and add to the empty space on baking sheet or re-roll as a scrap.
- Bake the top cookies for 9 minutes until edges are lightly browned. Let cool on a wire rack.
Assemble the cookies
- Invert the bottom cookies and spread 1 teaspoon of matcha ganache without going all the way to the edges.
- With a sieve, dust the top cookies with powdered sugar or matcha powder.
- Sandwich a matching top and bottom cookie together and press together gently.
Keywords: matcha linzer cookies, matcha, green tea, linzer cookies