Spring Green Tea Shortbread Cookies
A quick announcement: I've recently joined the twitter world. It's pretty fun so far and I'm trying to make more acquaintances through it so that I have a bigger community to talk to, so if you do enjoy twitter, I hope you add me! Now, onto this post..
A few weeks ago, I made matcha green tea shortbread leaf cookies. I loved how they came out and it gave me an idea to play around with some more shapes and make a more spring themed design.
I got some flower cutters and used them along with the leaf cutters. Then I placed the flowers on top of the leaves. I loved how the cookies looked. I loved how they tasted even more. Buttery, rich with green tea flavor. And no eggs needed! Which is a big deal when you bake as much as I do.
As I stared at my presentation, I thought about adding something to the top. I had some pretty flower shaped mochi from Mikawaya. So I put one on top, but I didn't really like how it looked. The mochi stood out awkwardly from the green tea cookies.
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
- 2 tablespoons matcha (green tea) powder
- 1/2 cup granulated sugar
1. Whisk flour and salt together in a small bowl; set aside.
butter on medium-high speed until creamy, about 3
minutes. Add matcha powder and beat until butter/tea mixture is a uniform
green color and very creamy. Add sugar gradually and continue beating
on high speed until very light and fluffy.
3. Add about
one-third of the flour, then mix. Gradually add
remaining flour, mixing just until blended. The mixture will look crumbly; if you squeeze it between your
fingers, it will come together. Gather it together into a ball with
your hands while it is still in the bowl.
4. Roll out dough to
1/2-inch thickness between two pieces of parchment paper.
Peel off top parchment.
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 at least one hour.
6. Preheat oven to 325 F.
Bake for about 17 minutes or until the cookies are dry and firm
to the touch. The edges might just start turning brown. Cool pans on racks for
a couple of minutes, then carefully transfer cookies to racks to cool
completely. Store at room temperature in airtight