• 1 c Almondscranberry matcha cookies
  • 3 Tbsp. + 1/2 c (1 stick) Unsalted butter, softened
  • 1 3/4 c All-purpose flour
  • 1 tsp. Baking soda
  • 1 tsp. Edible Green® green tea powder or MATCHA green tea powder
  • 1/2 tsp. Salt
  • 1 1/4 c Granulated sugar
  • 1 large Egg
  • 1 tsp. Vanilla extract
  • about 1/3 c Fresh cranberries


  1. Heat oven to 350º F. In a food processor, pulse almonds until finely ground. Add 3 Tbsp. of butter. Pulse until combined and fairly smooth.
  2. Add 1/2 c butter to the almond mixture and pulse until smooth. Add 1 c sugar and pulse until smooth. Add egg and vanilla and pulse until smooth.
  3. In a medium bowl, combine flour, baking soda, 1 tsp. Edible Green® green tea powder,and salt.
  4. Add flour mixture to almond mixture and pulse until it makes a dough.
  5. Form a heaping teaspoon of dough into a ball 3/4″ diameter, then flatten slightly to make into a disk (1/4″ thick). Dip the disk in the remaining 1/4 c sugar and place 5-6 cranberries on the disk. Place on an ungreased baking sheet. Repeat with remaining dough, sugar, and cranberries.
  6. Bake cookies at 350º F for 9 to 10 minutes. Remove from oven. Transfer cookies to a wire rack and let cool.

Yield: about 3-4 dozen cookies