Peppermint Matcha Kisses Recipe

Name: Peppermint Matcha Kisses
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 40
Cuisine: Fusion
Ingredients: 1 c Almonds; 11 Tbsp Unsalted Butter, softened; 1 ¾ c Flour, All-Purpose; 1 tsp Yu Matcha Powder; 1 tsp Baking Soda; ½ tsp Salt; 1 ¼ c Sugar, divided; 1 large Egg; 1 tsp Vanilla Extract; 1 bag Candy Cane Flavored Hershey's Kisses

Elevate your holiday baking with the refreshing and festive Peppermint Matcha Kisses, a delightful twist on traditional holiday treats. These bite-sized cookies combine the earthy, vibrant flavor of premium matcha with the cool, invigorating taste of peppermint, creating a unique and irresistible dessert. Matcha powder not only adds a beautiful green hue and rich flavor but also brings numerous health benefits, including antioxidants and a gentle caffeine boost. Ideal for holiday gatherings or as a special gift, these cookies are sure to impress friends and family with their sophisticated yet familiar flavors.

Peppermint Matcha Kisses

Rated 5.0 stars by 1 users

Cuisine

Fusion

Author:

Kiyomi Koike

Servings

Prep Time

20 minutes

Cook Time

10 minutes

Calories

2800

Peppermint Matcha Kisses combine the earthy flavor of premium matcha with the refreshing taste of peppermint, creating a festive and delightful holiday treat. These elegant, bite-sized cookies are perfect for gatherings or gifting.

Ingredients

1 c Almonds
11 Tbsp Unsalted Butter, softened
1 ¾ c Flour, All-Purpose
1 tsp Yu Matcha Powder
1 tsp Baking Soda
½ tsp Salt
1 ¼ c Sugar, divided
1 large Egg
1 tsp Vanilla Extract
1 bag Candy Cane Flavored Hershey's Kisses

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Directions

Heat oven to 350º F.
In a food processor, pulse almonds until finely ground. Add 3 Tbsp of butter. Pulse until combined and fairly smooth.
Add ½ c butter to the almond mixture and pulse until smooth. Add 1 c sugar and pulse until smooth. Add egg and vanilla and pulse until smooth.
In a medium bowl, combine flour, baking soda, Yu Matcha green tea powder, and salt.
Add flour mixture to almond mixture and pulse until it makes a dough.
Form a heaping teaspoon of dough into a ball ¾″ diameter, then flatten slightly to make into a disk (¼″ thick).
Dip the disk in the remaining ¼ c sugar and place on an ungreased baking sheet.
Repeat with remaining dough and sugar.
Bake cookies for 9 to 10 minutes.
Remove from oven.
Transfer warm cookies to another baking sheet to cool slightly.
Put candy kiss on the center of each cookie.
Press gently when the bottom of kiss is soft from the remaining heat of the cookie.
Cool completely before serving.

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