Ingredients
2 cups confectioners' sugar
1 1/4 cups all-purpose flour
2 teaspoons matcha
1/8 teaspoon coarse salt
10 1/2 tablespoons unsalted butter, melted
6 large egg whites, lightly beaten
1 tablespoon heavy cream
1 teaspoon pure vanilla extract
Nonstick cooking spray
Matcha Ice Cream, for serving
Preparation
Sift together confectioners’ sugar, flour, matcha, and salt into large bowl. Make well in center. In a second bowl, whisk together butter, egg whites, cream, and vanilla until combined. Gradually add to flour mixture; stir until combined. Strain through a mesh sieve. Refrigerate batter, covered, at least 2 hours or up to overnight
Preheat oven to 375 degrees. Line two baking sheets with nonstick baking mats. Spray lightly with cooking spray. Place a 5-inch round stencil in corner of baking sheet. Using a small offset spatula, spread 1 tablespoon batter in a thin layer over stencil. Carefully lift stencil. Repeat, making a second round on the sheet. Bake just until brown around edges, about 5 minutes.
Working quickly, when cookies come out of the oven, use an offset spatula to transfer cookies, one at a time, to roll around a wooden reamer or tapered rolling pin to form a cone, or drape over a small bowl to create a bowl shape, if desired. (If cookies harden too quickly, return baking sheet to oven for 30 seconds.) Transfer to a wire rack, and let cool completely.
Repeat with remaining batter to bake and shape cookies. Once cookies are cool, fill as desired with ice cream just before serving.
