Matcha Strawberry Black Sesame Cookies

Aaand I'm back after a long break from blogging! Residency has a way of getting into... life :/ I just finished my pediatric surgery rotation and on transplant now. So between organ harvesting and transplanting, I found myself with some extra time!

I met a lot of awesome people during my peds surg rotation, so I baked a batch of these cookies for them. I've been itching to make something with freeze dried strawberries, since I bought a pack and didn't know what to do with them. So on a whim, I thought matcha, strawberries and black sesame would go so well together. The cookies have a more cake like texture in the middle from the extra yolk and a fruity and nutty taste. They were quickly gobbled up by the residents!

Matcha Strawberry Black Sesame Cookies

Makes ~30 cookies

2 cups all purpose flour
1 tbsp matcha powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup packed brown sugar
1/2 cup + 2 tbsp granulated sugar
3/4 cup unsalted butter, melted
1 tbsp vanilla extract
1 egg
1 egg yolk
1 cup freeze dried strawberries, coarsely chopped
3 tbsp black sesame

1. Preheat oven to 350F. Grease baking sheets or line with parchment paper
2. In a large mixing bowl, sift flour, matcha powder, baking soda and salt
3. In a medium bowl, melt butter and then beat in sugar (brown and white), vanilla, egg + egg yolk
4. Mix dry and wet ingredients until everything is just incorporated
5. Fold in freeze dried strawberries and black sesame. Use a heaping teaspoon and place dough on prepared baking sheet about 1 inch apart. The cookies don't spread much
6. Bake until edges are just golden brown. Cool on rack for at least 10 minutes

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