I’m having a much needed time off from work and I’ve been spending the last few days relaxing, enjoying the city on weekdays ( awesome ) and being productive in the kitchen. I have been on the lookout for a green tea cookie recipe to use up my matcha powder and found this one on Martha Stewart. I have had good results with Martha’s recipes before, so I looked no further. This recipe can’t be any more straightforward, it only requires five ingredients and only a few easy steps. The cookies came out great, they have crunchy and crumbly texture, with rich buttery flavor and quite a strong flavor of green tea. I personally like it, these cookies are not too sweet and a nice change from the other all-too-sugary ones.
Green Tea Shortbread Cookies
Adapted from Martha Stewart
2 cups all-purpose flour, plus more for rolling
2 tablespoons matcha powder
1/2 teaspoon table salt
226 gr unsalted butter, room temperature
1/2 cup confectioners’ sugar, or granulated sugar
1. Sift flour, tea powder, and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, 3 to 5 minutes. Add sugar; continue to beat until very light in color and fluffy, about 2 minutes more. Add flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
2. Place a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.
3. Preheat oven to 160 degrees Celcius. Line two baking sheets with parchment. Cut chilled dough with cookie cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, re-roll, chill, and cut shapes. Bake until firm and barely starting to color, 15 to 20 minutes, rotating halfway through. Cool completely on wire rack; store in an airtight container for up to 3 to 4 weeks.