Prep 30 mins
Cook 32 mins
I found this recipe on the Culinaryteas.com web site. I'm always on the look out for interesting recipes using green tea, so here it is! Note: the preparation time does not include the time to chill the dough.
- 1 lb unsalted butter (room temperature)
- 1 cup confectioners' sugar
- 1 teaspoon salt
- 2 tablespoons green tea powder (matcha)
- 4 cups all-purpose flour
- Cream butter in the bowl of an electric standing mixer using the paddle attachment; add confectioner's sugar and salt.
- Sift together the tea and flour and add to the butter mixture; mix until just incorporated.
- Roll the dough out to about 1/3-inch thick between 2 pieces of plastic wrap; transfer to a baking sheet and chill until firm, at least 30 minutes.
- Heat oven to 300 degrees.
- Remove top piece of plastic and cut into desired shapes; re-roll excess dough as necessary; transfer to a parchment-lined baking sheet.
- Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail; take care not to let the edges brown; matcha shortbread cookies should maintain their green color.
- Cool, and serve with green-tea or ginger ice cream.
Very pretty and a unique flavor. These came out a lovely pastel green and had the distinct slightly bitter tang of green tea flavor which was very nice. They were very tender, although I felt they could use more sugar, as they were almost too floury tasting. I chose to dip one end of the cookies in melted white chocolate to make it more festive for the holidays. That bit of extra sweetness in the chocolate really helped balane the flavor of the cookies.
These were very good. Slightly bitter and green tea flavoured. Do not overbake them or else the flavour completely disappears.
I loved it! But I'd say that you can put in more green tea powder if you'd like! Even my parents, who sometimes are afraid to try my new things, liked it!