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