This was from when I had flown home for my brother’s college graduation in May and I was greeted with a plethora of food and desserts from my family.
If a famine hit, we’d have enough food to last for months I swear. My mom thinks it’s probably from their upbringing in the Philippines, but everyone is afraid of going hungry and stocks up on tons of food. In fact, we have an extra freezer dedicated to ice cream and meat.
As I mentioned before, my grandparents from the Philippines were staying with us as well. My grandmother (Amah) doesn’t know anything about blogging and the internet/social media in general confuses her, so she was really perplexed with I stated I was going to photograph my sister’s cookies (they were too beautiful not to)
I usually don’t let people watch me photograph food because I look terribly awkward – I’m perched on chairs and tables or lying on the ground for the best angle while shifting items account for the best composition. Amah was curious and watched me snap away photos (hi-jacking my mom’s teapot and cups and Filipino linens).
In the end though, she was very impressed with my photos (even if she doesn’t understand what I’m doing).
My sister got this recipe from online – but the website vanished 🙁 Good thing she made it already and I had saved the recipe prior to the site being deleted.
Matcha Shortbread Cookies
3/4 cup powdered sugar
2 tablespoons matcha
12 tablespoons (6 oz.) salted butter, room temperature
3 large egg yolks, room temperature
1/2 teaspoon vanilla extract
1 3/4 cup all purpose flour
black sesame seeds, to decorate
In the bowl of a stand mixer fitted with the paddle attachment, beat the powdered sugar, matcha and butter together until light and fluffy. Add the egg yolks and vanilla extract. With the mixer on low, add the flour slowly until just combined. Gather the dough into a ball and flatten it into a disk. Wrap the dough with plastic wrap and refrigerate for at least 30 minutes or until firm.
Preheat the oven to 345°F. Line baking sheets with parchment paper. Roll the dough to 3/8 to 1/2-inch thickness and cut shapes with a cookie cutter. Place cut out dough onto prepared baking sheet, at least 1-inch apart. Gently press sesame seeds onto the dough.
Bake 10 to 14 minutes, or until the bottom and edges are slightly golden. Cool completely on wiring rack and enjoy.