I made some baked rigatoni and thought I’d post the recipe because it is quite sweet and spicy.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Chill Time: | 1 hr |
| Cool Time: | 30 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 16 |
| Yield: | 16 cookies |
Ingredients
- ½ cup butter, softened
- ½ cup sugar
- ½ teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 large egg white
- 1 ½ cups flour
- 1 teaspoon lime zest
- ¼ teaspoon matcha powder
- 1 teaspoon lemon zest
- ¼ teaspoon turmeric
- coarse sugar for decorating
Instructions
- Stir together butter, sugar, vanilla, and salt in a large bowl. Mix with an electric mixer at low speed until ingredients start to combine, about 30 seconds. Continue beating at medium speed until mixture is fluffy, light in color, and clings to sides of the bowl. Scrape down sides of bowl.
- Add egg white and mix until well incorporated. Add flour and continue mixing at low speed until most of the flour is incorporated, about 30 seconds. Increase speed to medium until dough comes together.
- Divide dough into 2 bowls. Mix lime zest and matcha powder into 1 dough portion for the green dough, and lemon zest and turmeric to other dough portion for yellow dough.
- Gather dough portions into individual balls and wrap in plastic wrap. Chill until easy to handle, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Divide each dough portion into 16 pieces. Roll each piece into a 5-inch rope. Twist a green and yellow rope together, then coil into a spiral, tucking ends under and pressing to seal. Transfer to the prepared baking sheet. Repeat rolling, twisting, and spiraling with remaining dough. Arrange cookies on the baking sheet, spacing them about 1 inch apart. Sprinkle cookies with sparkling sugar.
- Bake until cookies are lightly browned around the edges, about 10 minutes. Cool on the baking sheets 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months.
- For more vibrant colors, add 1/4 teaspoon liquid food coloring to the dough. You may need to knead the dough by hand to incorporate the ingredients. Wear plastic gloves to avoid staining your hands.
Reviews
I wish they would have given the recipe as it made for the picture; my gut says they left out a bit. After reading the first review about crumbling dough, I made some revisions: double the butter (1 cup total),and increased sugar and flour to 3/4 cups sugar and 2 cups flour ( up from 1/2 cups and 1 1/2 cups flour). The first time with the changes, I followed the instructions for forming and baking the cookies, only for them to collapse. I tried again, same changes as above, but the cookies went back into the fridge for half an hour between being formed and baking. The cookie on the left is from the first batch; the cookie on the right is from the second batch. Flavor is great! You can’t taste the matcha, so don’t be afraid to add more for a deeper green.
It doesn’t look very nice it tastes okay it makes a mess other than that it was amazing.
I loved the flavor of these cookies, but way too little butter. Was impossible to keep from crumbling enough to keep together. I’d add either another 1/2 cup of butter or more egg whites. Ended up adding a little olive oil to just barely be able to handle enough to make some semblance of a cookie. They don’t look very pretty, but do taste good.