Latte Cookies Matcha (Print Version)

# Ingredients:

01 - 1/2 cup (110g) of butter, melted and brought to room temperature.
02 - 200g regular sugar.
03 - One large egg (58-59g in size).
04 - A teaspoon of vanilla extract.
05 - 200g plain flour.
06 - Half a teaspoon of baking soda.
07 - Half a teaspoon of baking powder.
08 - A tablespoon of powdered matcha.
09 - 0.5 tsp salt.
10 - Mascarpone, 200g.
11 - 75g powdered sugar.
12 - Honey or agave, 20g.
13 - 120g heavy whipping cream.
14 - Matcha powder (0.5 teaspoon) for sprinkling.

# Instructions:

01 - Melt the butter gently, keeping it from sizzling. Let it chill in the fridge for 20 minutes until it’s no longer warm.
02 - Stir together the cooled butter and sugar for 60 seconds. Toss in the vanilla and egg. Mix until smooth.
03 - Mix salt, matcha, baking soda, baking powder, and flour together. Gradually fold this into the wet mix until it’s blended well.
04 - Scoop out 53g chunks, roll them into spheres, and give them a gentle press to flatten. Refrigerate for half an hour.
05 - Warm the oven up to 355°F (180°C). Bake six cookies per batch for 10-11 minutes.
06 - Let the cookies sit on the tray for 3 minutes, then transfer them to a rack to cool completely.
07 - Beat together the mascarpone, powdered and regular sugars, cream, and vanilla until fluffy peaks hold their shape.
08 - Swirl the cream on top of the cooled cookies using a piping bag. Sprinkle matcha on top.

# Notes:

01 - For the most accurate results, weigh your ingredients.
02 - Bake each tray by itself.
03 - Add cream topping right when you're ready to enjoy.

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