Monster Eyeball Matcha & Ube Cookies

Instructions:

1. In a separate bowl, combine flour, salt (omit if using salted butter), and baking powder. Mix with a whisk to combine. Set it aside.
2. Add butter, sugar, and vanilla extract to a mixing bowl.
3. Beat the mixture until it becomes slightly light.
4. Add an egg to the mixture and beat until it is just combined.
5. Add the flour mixture in batches to the butter mixture. Mix until it forms a dough.
6. Remove or divide half of the dough and cover it with cling wrap, setting it aside for later. We didn't measure the exact same weights for each of the dough portions. You can weigh and divide them equally if you like.
7. Sift matcha green tea powder into the first half of the dough in the mixing bowl, and add 1 teaspoon of milk.This is the stage to add edible green food coloring gel if you are using it. Use only a tiny bit. Mix until it's just combined into a dough.
8. Wrap the dough in cling wrap and chill it in the fridge while you work with the other half of the dough.
9. Use kitchen paper to wipe down the mixing bowl. Give the mixing bowl a quick wash, and dry it thoroughly before the second use.
10. To prepare the Ube dough, take the second half of the dough that was set aside earlier when working with the matcha dough.
11. Place the second half of the dough into the mixing bowl.
12. Sift Ube Powder into the dough and slightly mix the dough up a bit before adding 1 teaspoon of milk. You can also add a tiny bit of edible purple food coloring into the dough, but this is optional.
13. Mix the dough until it is just combined.
14. Wrap the dough in cling wrap and chill it in the fridge while you prepare the first half of the dough (matcha dough).
15. Preheat the oven to 330 degrees F.
16. Prepare to roll the matcha dough: Take the matcha dough out of the fridge and transfer it to your work area.
17. Prepare your baking sheet and line it with parchment paper or a silpat.
18. Scoop out the matcha dough with a 1-tablespoon measuring spoon and roll the dough into balls. If the dough feels sticky to you, just apply some flour to your palm or dust some on the dough before rolling.
19. Place the rolled dough balls on the prepared baking sheet.
20. Repeat the rolling process with the remaining matcha dough.
21. Ensure that you space the dough balls out on the baking sheet.
22. Using a ½ tablespoon measuring spoon lightly dusted with flour, press down the top of each cookie to create a dent, as shown in the video. Repeat the process.
23. Bake this batch for 10-12 minutes or until the cookies just set. All ovens work differently. Please adjust your oven temperature and settings accordingly. The above setting, time, and temperature are based on our oven.
24. Remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely before assembling them.
25. Prepare to roll the Ube Dough: Take out the second half of the Ube dough from the fridge, which we set aside earlier to chill.
26. Prepare another baking sheet lined with parchment paper or a silpat.
27. Repeat the exact same process with this Ube dough as we did with the matcha dough (Steps #18 to #24 above).
28. While waiting for both cookies to cool, let's prepare the edible adhesive and the gummy eyeballs.
29. Prepare the edible adhesive: In a small bowl, combine powdered sugar,milk/water and edible red food coloring to create a smooth, paste-like glue texture. Set it aside. If it's too runny, simply add some powdered sugar and mix until it reaches the right consistency. If it's too thick, add a tiny bit of milk or water and mix until it reaches the right consistency. If you need more, just make more. If you need more, just make more. There is no limit to how much edible adhesive you need to prepare
30. To assemble the cookies- Randomly apply some red edible adhesive on the cookie's surface, as shown in the video. This will resemble both bloodstains and adhesive to secure the gummy eyeballs.
31. Take one gummy eyeball and place it on top of the cookie. Gently press to hold them together.
32. Repeat the same process with the rest of the cookies.
33. Place the assembled cookies on a baking sheet or cooling rack until they set before storing them in an airtight container.
34. There’s no need to refrigerate the cookies; they can be stored at room temperature for up to a week. However, if you plan to freeze them, do not assemble the cookies with the gummy eyeballs until you are ready. Store the baked cookies in an airtight container or a freezer-safe ziplock bag, and make sure to label it. They can be stored in the freezer for up to one month if stored properly. When you are ready to serve, take them out of the freezer and thaw them in the fridge overnight. Assemble the cookies and enjoy !