Matcha Thumbprint Cookies With Chocolate And Walnuts Recipes

Steps:

• Preheat the oven to 325 degrees F.
• With a handheld mixer in a large bowl, cream the butter with the sugars until fluffy, 2 to 3 minutes. Add the egg and vanilla, beating for about 1 minute. Sift the salt with the flour and matcha. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.
• Turn the dough out of the bowl. Shape into a disc, cover with plastic wrap and chill for 1 hour.
• Remove from the fridge and dust your cookie cutters, rolling pin and workspace with flour. Use a rolling pin to roll out the dough about 1/4-inch thick and cut out with assorted cutters. Place on 2 parchment-lined baking sheets.
• Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer the cookies to a rack to cool. Decorate with royal icing, sanding sugar and sprinkles if desired.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.