Matcha Tea Cake Cookies

The cookies themselves were very mild in flavor, so it's easy to over-eat! Careful of the caffeine! I found the almond scent lovely, but I think next time I will put a little less in. The cookies cracked a bit because I used the 2-spoons method of scooping, which don't make perfectly smooth balls - but I'm not against this more "rustic" look as opposed to the perfect full-moon shapes.

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/8 tsp ground cardamom
• 3/4 cup granulated sugar
• 2/3 cup canola oil
• 2 large eggs
• 1/2 tsp pure vanilla extract
• 1/4 tsp pure almond extract
• 2 tbsp + 1 tsp matcha tea powder
• 1/4 cup confectioners' sugar

Servings: 40

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1. In a medium bowl, whisk flour, baking powder, salt, and cardamom. In another bowl, whisk granulated sugar, oil, eggs, and vanilla and almond extracts. In a small bowl, stir 2 tbsp of matcha powder with 2 tbsp of water, then stir into the wet ingredients. Stir the wet ingredients into the flour mixture just until combined.
2. Using a 1 oz ice cream scoop or 2 tbsp, scoop 1" balls of dough at least 2" apart onto 2 baking sheets lined with parchment paper. Refrigerate for at least 20 mins.
3. Preheat oven to 350 F. Bake the cookies for about 10 mins, until set at the edges and very lightly browned on the bottoms. Let the cookies cool for 10 mins, then transfer to a rack to cool completely.
4. Arrange cookies on a baking sheet. In a sieve, combine the confectioners' sugar with the remaining 1 tsp of matcha. Dust over the cookies and serve.
5. The cookies can be stored in an airtight container for up to 3 days. Dust with the matcha sugar before serving.