Recently I organized a cookie exchange for our professors in our program as a late Christmas / New Year’s gift. It was a success! It was lovely to see everyone bringing in different yummies and smiles we brought on our professors faces 🙂 Just wanna say thanks again for everyone who contributed!
I have always wanted to try making checker-board cookies and this was a perfect occasion for it! These cookies are adorable and they would make a very nice baking gift.

This recipe I found looked very simple with few ingredients compared to the other ones I found. However…the dough was very hard to work it. Probably because of the lack of eggs in the ingredients? The dough easily crumbled which made the rolling step a little difficult. However after struggling…they turned out okay! You can definitely taste the buttery green-tea ness 🙂
All wrapped up!
Bags full of cookies, yum 🙂
 
Matcha checker board cookies (Recipe from Roti n Rice)
Ingredients: 
Vanilla Dough
½ cup (1 stick) unsalted butter, softened
¼ cup sugar
½ tsp vanilla extract
1¼ cups all-purpose flour
Matcha Dough
½ cup (1 stick) unsalted butter, softened
¼ cup sugar
½ tsp vanilla extract
1¼ cups all-purpose flour
1 tbsp matcha
white egg wash for gluing dough together
Directions: 
For vanilla dough, cream butter and sugar together in a large bowl until well blended, about 2 minutes. Beat in vanilla extract. Gradually mix in flour on low speed. Turn dough onto a clean working surface. Knead dough to form a rectangle. Wrap with plastic and chill for about 30 minutes.
For matcha dough, in a medium bowl, add matcha powder to flour. Stir to mix well. Repeat steps above to form match dough.
When dough is chilled, remove plastic, roll on a lightly floured surface to form two 7 inch squares. Cut each square into nine ¾ inch strips. On a sheet of plastic, place three strips of dough, alternating white and matcha strips. Brush tops and in between strips with egg wash. Gently press strips together. Form second and third layers with alternating strips to create a checkerboard. Wrap with plastic and refrigerate for another 30 minutes. Repeat for second log.
Preheat oven to 350˚F. Slice each log into ¼ inch thick slices. Place onto non-stick baking sheet. Bake for about 12 minutes. Remove and let cookies cool for 5 minutes before transferring to wire rack to cool completely.

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