Matcha? You Betcha! (or What I Learned About Baking Cookies)

This is a fortuitous recipe. Not only for it's enticing and simple ingredients, the delicate and fragrant flavor of Matcha tea with rich butter and the beautiful presentation possibilities of a such a lovely cookie, but because, it introduced me to a beautiful blog, Canelle Vanille, which inspired me to bake again. I haven't done much baking in a very long time, I got to do it with my really good pal Ana who is an incredible baker and tea aficionado...we had a lot of fun doing it. She also taught me something interesting about baking that I didn't know before so I've been "enriched" so to speak. She's posted about it today too (with a good tip about Matcha.)

The batter was so pretty...we made it one day and then I baked them myself early in the AM before the heat of the day. They came out much thinner than Aran's--I didn't have parchment or a silicon mat to line the pan and know very little about the dynamics of baking---I greased the pan instead and they came out flat--Ana told me later, the butter will make the cookies spread and is good when you want a thin cookie but maybe not if we wanted the thick beautiful diamants. I'm ready for a do-over. I even bought the parchment.

It didn't detract from the beautiful soft flavor of the cookie. Had some for breakfast, out in the early morning air, with a little mint and jasmine tea, invited Ana to eat the rest with me mid-morning and the rest is a happy ending and a new recipe to add to my favorite recipe list.