I found a recipe for green tea shortbread cookies on Project Foodie. The last time I had tried to make green tea shortbread cookies, I had trouble with the dough. The dough for this recipe is much easier to work with. I loved Project Foodie’s idea to make leaf shaped cookies. As soon as I find leaf shaped cutters, I want to try it out and serve the cookies with a cup of hot tea!
Seeing the recipe gave me an idea for holiday cookies. The green color is perfect for Christmas! Since you need to cut out shortbread dough anyhow, I decided to make Christmas tree cutouts. The fact that the cookies are already green means I don’t need to add sprinkles or food coloring to the cookies.
I found this shortbread recipe much easier to use. And no eggs required! Which was great because I had no eggs in the house. The cookies came out sweet and crunchy. I could munch on these all day long.
Green tea shortbread tree cookies (slightly adapted from DeDe Wilson’s recipe found on Project Foodie)
- 2 1/4 cups all-purpose flour
- a pinch of salt
- 1 cup butter, cut into small pieces
- 2 1/2 tablespoons high quality matcha (green tea) powder
- 1/2 cup granulated sugar
1. Whisk flour and salt together in a small bowl.
2. In a separate bowl, beat butter until creamy. Add matcha powder and beat until mixture is a uniform green color. Add sugar continue beating until light and fluffy.
3. Add about half of the flour, then mix on low speed. Gradually add
remaining flour, mixing just until blended. The mixture should look crumbly; but if you squeeze it between your fingers, it will come together. Gather the dough into a large ball.
4. Roll out dough to 1/3-inch thickness between two pieces of parchment paper.
Peel off top parchment paper.
5. Cut out as many cookies as possible using cookie cutter and place on cookie sheets 1-inch apart. Re-roll remaining dough and repeat until all of the dough is used up. Refrigerate cut outs for one hour.