Step 1: Getting Started
P.S. The icebox cookie dough recipe is adapted from The ATK Family Baking Book.
3/4 cup + 2 tbsp flour (for the green dough)
1 1/2 cups flour (for the white dough)
2 tbsp matcha powder
16 tbsp (2 sticks) butter, softened at room temperature
3/4 cup sugar
1/2 cup powdered sugar
2 egg yolks, at room temperature
2 tsp vanilla extract
4 oz. semisweet chocolate
round 1" cookie cutter
large straw (like one used for pearl milk tea)
Step 2: Make the Dough
Get two separate bowls. To one bowl, add 3/4 cup + 2 tbsp flour and 2 tbsp matcha powder. Mix thoroughly. Add one third of the previously split mixture to the matcha and flour and mix until you get a dough.
To the other bowl, add 1 1/2 cups flour. Add the remaining two thirds of the previously split mixture and mix until a dough forms. Now you should have one green matcha cookie dough and one white vanilla cookie dough.
Step 3: Make a Dough Log
Sandwich the matcha dough between two sheets of plastic wrap, and a rolling pin to roll it out to a rectangle as long as the vanilla log and wide enough to fully wrap around it (it'll be about 1/4" thick).
Wrap the matcha dough around the vanilla dough log. Use your fingers to smooth out the crease formed. Cover the entire log in plastic wrap and refrigerate for 15 minutes.
Step 4: Shaping the Dough
Take the other half of the vanilla dough, sandwich it between plastic wrap, and roll it out to 1" thick. Use a round 1" cookie cutter to cut out circles from the dough.
Use the cookie cutter to cut off part of the circle cut-out to form crescent shapes for the turtle heads. Use a big straw (like the ones for pearl milk tea) to cut out small circles from the dough (use a chopstick to poke the dough circles out of the straw if it gets stuck).
Use a knife to cut each circle in half. Now stick 1 crescent and 5 small semicircles (4 for the feet and 1 for the tail) to each log slick on the baking sheets to form turtles.
Step 5: Baking the Cookies
Place in the oven to bake for 12-15 minutes. Let cool on the baking sheets for 3 minutes, then move the cookies to a cooling rack to finish cooling.