MATCHA TEA CAKE COOKIES RECIPES

Steps:

• In a medium bowl, whisk the flour, baking powder, salt and cardamom. In another bowl, whisk the granulated sugar, oil, eggs and vanilla and almond extracts. In a small bowl, stir 2 tablespoons of the matcha powder with 2 tablespoons of water, then stir into the wet ingredients. Stir the wet ingredients into the flour mixture just until combined.
• Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 1-inch balls of dough at least 2 inches apart onto 2 baking sheets lined with parchment paper. Refrigerate for at least 20 minutes.
• Preheat the oven to 350°. Bake the cookies for about 10 minutes, until set at the edges and very lightly browned on the bottoms. Let the cookies cool for 10 minutes, then transfer to a rack to cool completely.
• Arrange the cookies on 1 baking sheet. In a sieve, combine the confectioners’ sugar with the remaining 1 teaspoon of matcha. Dust over the cookies and serve.

Steps:

• Make cake: Preheat oven to 350°. Grease two 8" cake pans with cooking spray and line with parchment paper. In a large bowl using a hand mixer, beat together butter and sugar until light and fluffy, 3 to 4 minutes. Separate egg yolks and egg whites. Add egg yolks to bowl with butter and sugar and beat until combined.  In a medium bowl, whisk together flour, baking powder, cornstarch, and matcha powder. Slowly fold flour mixture into bowl with butter and sugar until completely combined, adding 2 tablespoons water too loosen, if necessary. In another medium bowl using a hand mixer, beat egg whites until soft peaks form, 3 to 4 minutes. Fold 1/4 of the egg whites into batter, then fold remaining egg whites into batter. Divide mixture between prepared pans and bake until a toothpick inserted into center comes out clean, 17 to 19 minutes. Let cool completely.  Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese, sugar, and salt until completely combined. Slowly add heavy cream and beat until medium peaks form, 5 minutes.  To assemble: Place first cake on serving tray and top with half of the frosting. Place second cake on top and spread remaining frosting all over.  In a small bowl, whisk together matcha and powdered sugar. Use a sieve to dust this over top of cake.