I love matcha green tea powder & I use it often. These Matcha Shortbread Cookies showcase both it’s beautiful color & flavor. They are the perfect cookie for any time of the year!
Pre-heat the oven to 325 degrees F with the rack in the middle. Line two baking sheets with parchment paper or silicone liners.
Whisk together flour, matcha & salt, set aside.
In a mixer with a paddle attachment, cream the butter & sugar together for a few minutes until well combined, medium high speed.
Turn mixer down to medium-low speed, Add the flour mixture in 3 additions. Scraping down the sides as needed. Mix another minute on medium, ingredients should be well combined. Place dough onto a work surface. Press dough together with your fingers.
Pat dough into 2 discs. Cover in plastic wrap & refrigerate the piece you are not using. Roll dough into 1 inch balls. Pat each ball into a 1/2 inch cookie. Press the sanding sugar into the tops of each cookie.
Bake on a parchment or silicone lined baking sheet for 10-12 minutes. Remove from the oven, let cool for a few minutes & transfer to a cooking rack.
This dough can be shaped into discs, tightly wrapped in plastic wrap & stored in the fridge (up to a week) or store in the freezer up to a month. Thaw to use.
Ingredients
Directions
Pre-heat the oven to 325 degrees F with the rack in the middle. Line two baking sheets with parchment paper or silicone liners.
Whisk together flour, matcha & salt, set aside.
In a mixer with a paddle attachment, cream the butter & sugar together for a few minutes until well combined, medium high speed.
Turn mixer down to medium-low speed, Add the flour mixture in 3 additions. Scraping down the sides as needed. Mix another minute on medium, ingredients should be well combined. Place dough onto a work surface. Press dough together with your fingers.
Pat dough into 2 discs. Cover in plastic wrap & refrigerate the piece you are not using. Roll dough into 1 inch balls. Pat each ball into a 1/2 inch cookie. Press the sanding sugar into the tops of each cookie.
Bake on a parchment or silicone lined baking sheet for 10-12 minutes. Remove from the oven, let cool for a few minutes & transfer to a cooking rack.
This dough can be shaped into discs, tightly wrapped in plastic wrap & stored in the fridge (up to a week) or store in the freezer up to a month. Thaw to use.
