We love a tender sugar cookie as much as the next person, but let’s be honest, they’re a blank canvas practically begging for a little upgrade. Challenge accepted! This gluten-free batch is studded with toasted, buttery macadamia nuts, plus a not-so-subtle hint of green. And the verdant hue doesn’t come from food coloring—it’s matcha from the famed Shizuoka and Kagoshima regions of Japan, where artisan farmers pick young green tea leaves and stone-grind them into a powder.
Matcha Macadamia Cookies
Yield: 28 cookies
Active Time: 20 minutes
Total Time: 1 hour
Preheat oven to 350°F and line a baking sheet with parchment paper.
Whisk almond and tapioca flours, matcha powder, baking soda, and salt in a small bowl. In a large bowl or a standing mixer, cream butter and sugar until light and fluffy, about 2 minutes. Add eggs and vanilla, whisking until incorporated. On low speed, add dry ingredients and mix until just combined. Stir in the macadamia nuts by hand.
Scoop dough into balls and place on cookie sheet, then bake for 9 to 11 minutes. You’ll be tempted to dig in, but let the cookies cool completely before serving. (You’ll be able to taste more of the flavor nuances that way!)
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...