12tablespoonsbutter browned, still melted but cooled170g*after browning butter it will be less
12tablespoonsbutter, very soft170g
3 ½cupspowdered sugar 454g
1tablespoonsplus 1 teaspoon matcha powder
To make the Matcha Brown Butter Cookies
Whisk flour, baking power, baking soda, and salt in a bowl, set aside.
In a stand mixer fitted with a paddle attachment, beat sugar, shortening, and butter for 3 minutes on medium speed, scraping bowl frequently. Decrease speed to low, adding the vanilla, eggs, and matcha, again scraping the bowl. Gradually incorporate in dry mixture, followed by the black sesame seeds.
Using an ice cream scoop, portion out the dough, placing it onto a parchment lined sheet pan. Flatten the scoops of dough into a hockey puck like disk. Let cookie dough chill for 1 to 2 hours.
Arrange rack into center of oven. Preheat oven to 350 degrees F. Arrange cookies so there is a 2 to 3 inch space between each cookie. Bake cookies, one sheet at a time, 7 to 9 minutes. The cookies will look raw in the middle but start to look gold on the bottom edges. Let cookies cool on rack for 5 minutes, before transferring. Refrigerate until ready to assemble.
To make the Brown Butter Matcha Frosting
In the stand mixer fitted with a paddle attachment beat brown butter and butter until completely blended into a uniform texture, about 3 to 4 minutes on medium speed. Lower mixer speed to low, gradually adding powdered sugar, matcha, vanilla, and salt. Raise speed only to medium to incorporate smoothly. You don't want air bubbles so don't raise speed too high.
To assemble the Matcha Brown Butter Sandwich Cookies
Spread frosting onto cookies pressing together to spread frosting. Ideally refrigerate for 30 minutes to firm the sandwich cookies together.
recipes adapted and modified from Cooks Illustrated