February 15th was Tokyo Terrace’s 2nd birthday. Yes. Two years of blogging have flown by and I cannot even begin to find words to express how surprised I still am that this “project” has lasted so long. There was a time when blogging seemed like such a foreign idea, let alone something I would endeavor to do myself. Now I can’t imagine not blogging. The people I’ve met and the doors that have opened because of this little web site have been nothing short of wonderful. From cooking a 6 course meal for a wine dinner at Ursula’s in MN, to appearing twice in the Daily Yomiuri newspaper in Japan, I could never have predicted how this would pan out.
Moving to Japan was the hardest thing I’ve ever done, but somehow beginning TT has given me a new perspective on the experience that otherwise might not have happened. I don’t want to bore you by going on and on about all of this. Instead, let me just say a simple thank you to everyone who has helped make this such a wonderful piece of my life in Tokyo and beyond. Here is a look back at the past 2 years, followed by a recipe for Matcha Sugar Cookies- a classic fusion recipe from Tokyo Terrace.
These Matcha Sugar Cookies (which are actually more like shortbread) make the perfect ending to a meal. The matcha flavor is quite delicate in these cookies and the toppings (chocolate, candied ginger, and candied yuzu peel) add just a touch of glamor to a possibly boring cookie. So, with a glass of milk in hand and a stack of cookies waiting to be eaten, here’s to another year! Thanks for all of your support!
Matcha Sugar Cookies
Makes about 2 dozen cookies
1 1/2 sticks room temperature butter
2/3 cups light brown sugar
1 teaspoon salt
3 large egg yolks
2 1/2 cups flour
2 tablespoons powdered matcha (green tea)
chocolate chips, candied ginger, candied yuzu or other desired toppings
Preheat oven to 325 degrees F.
Cream the butter, sugar and salt with an electric mixer or by hand. Add the egg yolks one by one and mix until fully incorporated.
Whisk together the flour and the matcha until combined.
Carefully add the flour and matcha a little at a time until it is mixed in fully and the dough comes together into the bowl and is very slightly crumbly but not dry. Form the dough into a ball and divide in two. Dust a work area with flour.
Roll the two halves of dough into logs approximately 1 foot in length and 1 1/2″ in diameter. Chill the logs in the refrigerator for at least 30 minutes. Slice the dough into 3/4″ cookies. Arrange the cookies on a cookie sheet lined with parchment. Gently press the toppings into the top of the cookies.
Bake at 325 degrees for 15-20 minutes.