A riff on slice-and-bake cookies, but updated with Jade Leaf Culinary Matcha and Nielsen-Massey Vanilla Beans. Matcha dough and vanilla bean dough are spiraled together and sliced to create a beautiful design.
Ingredients
Vanilla Bean Dough
- 2 ¼ cups (11 ¼ oz) Bob’s Red Mill all-purpose flour
- ½ tsp salt
- 16 tbsp Tillamook unsalted butter, softened to room temperature
- ¾ cup (5 ¼ oz) granulated sugar
- ½ cup (2 oz) confectioners sugar
- 2 large egg yolks, room temperature
- 1 Nielsen-Massey vanilla bean, split open down the middle and scraped. Use seeds for recipe.
Matcha Dough
- 2 ¼ cups (11 ¼ oz) Bob’s Red Mill all-purpose flour
- 1 tbsp Jade Leaf Culinary Matcha
- ½ tsp salt
- 16 tbsp Tillamook unsalted butter, softened to room temperature
- ¾ cup (5 ¼ oz) granulated sugar
- ½ cup (2 oz) confectioners sugar
- 2 large egg yolks, room temperature
- 1 drop green food coloring (optional)
Preparation
For the Vanilla Bean dough:
Whisk the flour and salt together in a medium bowl. In a large bowl, beat the butter and sugars together with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg yolks and vanilla seeds until combined, about one minute, scraping down the bowl as needed. Reduce the mixer speed to low and add the flour mixture and mix until just combined.
For the Matcha dough:
Whisk the flour, matcha, and salt together in a medium bowl. In a large bowl, beat the butter and sugars together with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg yolks until combined, about one minute, scraping down the bowl as needed. If desired, add green food coloring and mix on low speed until thoroughly incorporated, scraping down bowl and beaters if necessary. Reduce the mixer speed to low and add the flour mixture and mix until just combined.
Combining the dough:
Separately roll out the vanilla and matcha doughs into 12-inch squares between two pieces of parchment paper. Remove the top sheet of parchment from both the vanilla and matcha doughs and flip and place the matcha dough on top of the vanilla dough. Both doughs should be sandwiched between parchment paper on the top and bottom. Using a rolling pin, gently roll over the top to adhere the doughs together.
Adjust oven racks to upper and lower levels. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Remove the top piece of parchment paper from the dough. Using a knife, trim the dough into a 12-inch square. Roll the dough into a tight 12-inch log. If needed, use the parchment paper as a guide to help roll the dough. Place the log in the refrigerator and chill for at least one hour or overnight. When ready, slice each log into ¼-inch cookies and place on a cookie sheet. Bake cookies until the edges just begin to brown, about 11 minutes. Rotate pans halfway through baking.
Let the cookies cool on the baking sheet for about five minutes, then transfer to a wire rack. Store in an airtight container at room temperature.