I recently received a beautiful box of green tea powder from a friend of mine. I had been wondering how I could use it for baking and saving it for the perfect recipe to try. Then in this month’s issue of Food and Wine magazine, there was a section on green tea including a recipe for these green tea cookies. So, for this weeks’ confections, I made F&W’s green tea cookies and almond cupcakes with green tea frosting from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.
The cookies were made with canola oil instead of butter, giving them a crunch more than a chew. The cupcakes were delicious and the subtle taste of green tea in the frosting made it absolutely perfect.