I believe we all have experienced too much excitements concentrated in one time then dry period for the next. There are time hubby & I are bored because of our routine and some other time we get some invitations from friends which forces us pick one and turn down the rest. There are time I have too much free time, and am swamped with work the next day. Sometimes also, we have too much food, and some other time during school year, we could only hope for the best to have good food for dinner. Don't we wish to divide the excitement evenly during the year so we don't get overwhelmed nor lack of great thing?
I knew that I would not have much free time to make baked goods once school started. Since school started last Wednesday, I made these cookies at the beginning of the week. I wanted to reserve the cookies in case we were running out of our daily bread or other "emergency" situation. I don't know how long this cookies will last because the next day I found hubby was looking for a small container to bring some of them to work
Green Tea Cookies Adapted from: Baking From My Home to Yours
Yields: about 50 cookies
2 cups all-purpose flour
3 tsp green tea powder
1/2 tsp baking powder
1 stick plus 2 tablespoons salted butter, at room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
Black sesame seeds(optional)
Whisk the flour, green tea powder, and baking powder together.
Working in a mixer with the paddle attachment, if you have one, beat the butter at medium speed for a minute or so, until it is smooth. Still beating, add the sugar and continue to beat for about 2 minutes, until the butter is light and pale. Add the egg and the yolk and beat another minute or two. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated.
Turn the dough out onto a counter and divide it in half. Shape each half into a chubby sausage about (2-inches diameter) and wrap in plastic. Chill for at least 2 hours.
Getting ready to bake the cookies: Center a rack in the oven and preheat the oven to 350 degrees F. With a sharp thin-bladed knife, slice the dough into 25 rounds each log and place the rounds on one of the baking sheets, leaving about 1 1/2 inches of space between each cookie.
If you are making slice-and-bake cookies, use a ruler to mark off 1/4-inch intervals on each roll of dough. With a sharp thin-bladed knife, slice the dough into rounds and place the rounds on one of the baking sheets, leaving about 1 1/2 inches of space between each cookie.
Bake the cookies, one sheet at a time, for 9 to 11 minutes, rotating the sheet at the mid-point. The cookies should feel firm, but they should not color much if at all. Remove the pan from the oven and dust the cookies with sugar or cinnamon-sugar, if you'd like. Let them rest 1 minute before carefully lifting them onto a rack to cool to room temperature.
Storing: The cookies will keep at room temperature in a tin for up to 1 week. Wrapped well, they can be frozen for up to 2 months.