Sunflower Cookies with Matcha and Turmeric
Ingredients
- 2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1/2 tsp fine sea salt
- 3/4 cup cold unsalted butter, cubed
- 2 egg yolks
- 1 tsp vanilla extract
- 1/4 tsp matcha powder
- 1/4 tsp turmeric powder (optional for the color)
- Chocolate spread and chocolate vermicelli for filling
Preparation
Pulse flour, powdered sugar, and salt in a food processor until combined.
Add butter and pulse until mixture resembles coarse crumbs.
Add egg yolks and vanilla extract; process until dough clumps.
Mix 50g of dough with matcha powder; mix remaining dough with turmeric powder.
Cover both dough portions with plastic wrap; chill for 30 minutes.
Preheat oven to 350°F; line baking sheets with parchment paper.
Roll out each dough portion to 1/4 inch thickness on floured surface.
Use flower-shaped cutter for turmeric dough.
Use smaller round cutter to cut out centers of half of the turmeric dough flowers.
Use stem-shaped cutter for matcha dough to create stems.
Press stems onto flower shapes without centers to form sunflower bases.
Place cookies on baking sheets; bake for 12-14 minutes until lightly golden.
Cool cookies completely on wire racks.
Spread chocolate spread on the base of each flower with stems.
Sandwich filled flowers together.
Sprinkle chocolate vermicelli on the center of each sandwiched cookie.
