Cookies

2 cups all-purpose flour
1 c unsweetened cocoa powder, plus more for dusting*
3/4 tsp kosher salt
1 1/4 c unsalted butter, softened
3/4 c brown sugar
1 tsp vanilla extract
1/2 tsp almond extract
* Combined with some dark cocoa for the oreo taste

Filling

3/4 cup unsalted butter, softened
1 3/4 cup powdered sugar
1 1/2 tsp matcha
3/4 tsp vanilla extract
a pinch of kosher salt

Preheat oven to 325. line two baking sheets with parchment and set them aside.

In a small bowl, whisk together the flour, cocoa powder, and salt.

In the bowl of a stand mixer, cream together the butter and brown sugar until light and fluffy. mix in the extracts. slowly add the dry ingredient mixture and beat until just combined. it will still be a bit crumbly.

Pour the mixture out onto your work surface and give it a few kneads to bring it all together. if needed, dust your surface with cocoa powder and/or powdered sugar, and working swiftly and carefully, roll out your dough and cut out 2-inch circles. transfer them to your baking sheet, about an inch apart (using a small offset spatula really helps with this step). Re-roll scraps and cut out remaining circles.

Bake the cookies for about 20 minutes, or until the tops are no longer shiny. let them cool.

To make the filling:

Beat together all ingredients. taste and add a bit more matcha, if you’d like.
(Ammendum: I tried a similar cookie in Hokkaido during a recent trip, and they used a Matcha White Chocolate Ganache to fill the cookies – i might try that next time as the matcha really shined through!

To assemble

Fill a piping bag with the filling and pipe a blob onto the center of half the cookies. Top them with the rest of the cookies to make little sandwiches. place them in the fridge for a few minutes to allow the filling to firm up before serving. Enjoy!