Ingredients:
Vanilla Dough
- ½ cup unsalted butter (softened) (1 stick/113g)
- ¼ cup sugar (55g)
- ½ tsp vanilla extract
- 1¼ cups all-purpose flour (190g)
Matcha Dough
- ½ cup unsalted butter (softened) (1 stick/113g)
- ¼ cup sugar (55g)
- ½ tsp vanilla extract
- 1¼ cups all-purpose flour (190g)
- 1 Matcha Tea Drop (Melted in 2 oz hot water)
Directions:
Vanilla Dough
- Cream butter and sugar together in a large bowl until well blended, about 2 minutes. Beat in vanilla extract. Gradually mix in flour on low speed.
- Turn dough onto a clean working surface. Knead dough to form a rectangle. Wrap with plastic and chill for about 30 minutes.
Matcha Dough
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In a medium bowl, add matcha mixture to flour. Stir to mix well. Repeat steps above to form match dough.
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When dough is chilled, remove plastic, roll on a lightly floured surface to form two 7 inch squares. Cut each square into nine ¾ inch strips.
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On a sheet of plastic, place three strips of dough, alternating white and matcha strips. Brush tops and in between strips with egg wash. Gently press strips together.
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Form second and third layers with alternating strips to create a checkerboard.
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Wrap with plastic and refrigerate for another 30 minutes. Repeat for second log.
Bake
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Preheat oven to 350˚F (180˚C).
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Cut each log into ¼ inch thick slices. Place onto non-stick baking sheet. Bake for about 12 minutes.
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Remove and let cookies cool for 5 minutes before transferring onto a wire rack to cool completely.
