Milk and Milk Matcha Cookies Using Vegetable Oil

1. 1

   Sift together the dry ingredients.

2. 2

   Add the lemon juice and salt to the egg yolk and use an electric beater to beat.

3. 3

   Add the vegetable oil, a little at a time, whipping each time.

4. 4

   The mixture should thicken.

5. 5

   Add the sugar, then whip some more.

6. 6

   Add the sweetened condensed milk, then whip again.

7. 7

   Add the sifted dry ingredients, sifting them a second time, then fold into the dough.

8. 8

   When it forms a dough, wrap with plastic wrap and chill in refrigerator for 30 minutes.

9. 9

   Preheat the oven to 170C, roll out the dough, then cut into shapes using cookie cutters.

10. 10

    Bake for 10 to 13 minutes at 170C.

11. 11

    These cookies look better not browned, so keep an eye on the oven, and if they look like they are about to brown, cover with a sheet of aluminum foil.

12. 12

    To make Milk Tea Cookies: Use 1 of tablespoon black tea leaves as a substitute for the matcha.

13. 13

    I recommend Earl Grey!

* Per serving · 4 servings · Values may vary.

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