Matcha Green Tea and Yogurt Chip Cookies
December 26, 2012
Apparently the slew of holiday cookies we just got rid through a mixture of taking some to work, giving some to friends and family, and over-indulging our(my)selves wasn’t QUITE enough for the season, so when I saw a picture of the gorgeous cookies on Not Without Butter, the matcha and white chocolate cookies caught my eye, and I decided I needed to make a batch. (Matcha is finely milled green tea (and is a bit expensive, so don’t be too surprised). I found mine in the tea section of Whole Foods.)
Not Without Butter had a link to the recipe on Anh’s Food Blog, where you can find the original recipe. Of course, me being me, I felt compelled to alter it to make it a bit lower in calories and fat. I used a combination of light butter and real butter, powdered sugar and erythritol, and yogurt chips instead of white chocolate chips. I also used King Arthur whole wheat white flour (more fiber) and a whole egg instead of two egg yolks. After doing a little more research on baking with light butter, despite my seemingly innate urge to make things lower fat, I’m kind of thinking that using all real butter would be the way to go with these. There isn’t really enough of a savings if you keep the serving size minimal (1 or 2 cookies at time), and I think the advantage in consistency would probably be worth it. (Although the one I just had to confirm this hypothesis still tastes pretty good).
Matcha Cookies with Yogurt Chips
adapted from a recipe on Anh’s Food Blog
makes about 4 dozen cookies
10+1/2 Tbsp butter, softened*
1/2 c powdered sugar
1/2 c erythritol (or another 1/3 c powdered sugar)
1/2 oz matcha green tea powder
1+2/3 c whole wheat white flour
1/4 c yogurt chips
1 Tbsp skim milk (if needed)
* If you still want to try lower fat, use 6 Tbsp light butter and 4+1/2 Tbsp butter
Cream the butter, powdered sugar, and erythritol together with a mixer. Add the matcha powder and egg, and beat well. Sift the flour into the mixture in a few batches, mixing well with a large spoon until the flour is incorporated. Add the skim milk if the dough is too dry. Mix the yogurt chips in (I used my hands for this part). Form into a log about 16-18 inches long, wrap in plastic wrap, and refrigerate for 2 hours to overnight.
Preheat the oven to 305 degrees. Cut the log into disks about 1/4 inch thick, and place on cookie sheets either lined with parchment paper or sprayed with cooking spray. I loved the way these looked before baking:
Bake for 20-30 minutes (with light butter it took 30). Remove and place on a cooling rack.
per 1 cookie, with real butter: 47 cals, 3 g fat, 4 g fiber – 1 Weight Watchers point
light butter and real butter combination: 40 cals, 2.3 g fat, 0.4 g fiber – 1 Weight Watchers point