Lemon Green Tea Cookie Sandwiches
Matcha is one of those things that most people either love or barf up. It’s strong, pungent, and unmistakeable. I love it on its own, I extra-love it paired with sweet lemon. I had the opportunity to try a couple matcha samples from Rare Tea Republic, and I couldn’t help but make frosting out of it. The tea lends the most spectacular green color to the buttercream. And this is a flavor combo you won’t soon forget (whether you’re loving it or barfing it up).
Lemon Green Tea Cookie Sandwiches
Make about 18 sandwiches
For the cookies:
- 1 cup sugar (200g)
- 2 Tbs lemon zest (about 2 lemons worth)
- 1 cup butter, softened (225g)
- 2 eggs at room temperature, lightly beaten (or run under hot tap water for a couple minutes before cracking)
- 1 tsp fiori di sicilia (or substitute vanilla extract and add an extra teaspoon of lemon juice)
- 1 tsp lemon juice
- 2 1/2 cups flour (310g)
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- Sift the flour, salt, baking soda and baking powder together into a medium bowl and set aside.
- In the bowl of a stand mixer whisk the lemon zest and sugar together until the zest is well coated. Add the softened butter and beat on high for a couple minutes, until fluffy. Add the beaten egg a little at a time, scraping down the sides & letting it completely incorporate before adding more. Add the fiori di sicilia and lemon juice and mix until well combined.
- Scrape down the sides of the bowl. Set the mixer to low and add the sifted ingredients a heaping tablespoon at a time, just until completely incorporated. Cover the bowl and put it in the fridge until slightly chilled, 30 minutes to an hour. (You can make the buttercream while you’re waiting).
- Preheat the oven to 350F. When the dough has chilled, scoop out about 3/4-tablespoon balls of dough and place on a parchment lined baking sheet. Bake for about 8 minutes, just until the tops are no longer shiny. They should have very little color—overbaking the cookies will kill the delicate lemon flavor. Cool completely.
For the buttercream:
- 1/2 cup room temperature butter (113g)
- 2 1/4 cup powdered sugar (260g)
- 2-3 tsp milk
- 2 tsp matcha
- 1 tsp honey
- In a stand mixer with a paddle attachment, beat the butter, powdered sugar and matcha on medium-high until light and fluffy. Reduce speed to medium-low and drizzle in the honey, and then the milk, 1 teaspoon at a time.
Some troubleshooting tips for the buttercream: If the ambient temperature in your kitchen is cold, the butter, sugar and matcha may not cream, but just turn into crumbs. Take a kitchen towel and soak it in hot tap water, wring it out, and wrap it around the bowl of the mixer until the buttercream starts to come together. You may need to do this a few times.
If the ambient temperature in your kitchen is hot, the buttercream may break. If this happens, put the mixing bowl in the fridge until the buttercream is well chilled. Place the bowl back in the mixer and rewhip with a paddle on high. Wrap a hot, damp kitchen towel around the bowl and beat just until the buttercream turns creamy. Over whipping may cause the buttercream to break again.
To assemble: Either pipe the frosting or spread with a small spatula onto the bottom of one of the cookies. Top with another cookie. Best eaten immediately, but will keep for up to 2 days in an airtight container.