- 2 1/4 cups all-purpose flour
- a pinch of salt
- 1 cup unsalted butter softened to room temperature and cut into small pieces
- 2 1/2 tablespoons high quality matcha green tea powder
- 1/2 cup granulated sugar
Beat butter, matcha powder and sugar in a stand mixer until light and fluffy.
Add salt and half of the flour to the butter mixer and 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.
Place dough between two pieces of parchment paper. Roll dough with rolling pin until 1/4 inch thick. Make sure you use parchment paper, otherwise, the dough is too soft and sticky to roll out.
Use four cookie cutters of the same shape (stars and flowers work best) to cut into dough, but with varying degree of size. You can cut a few pieces to decide how many of each you want to stack for your tree. I ended up doing three of the biggest, two of the medium, one small, and one tiny one for the top of each tree. Re-roll dough scraps and cut more cookies until no more dough remains.
Preheat oven to 325°F. Bake pieces of the same size together. Bake until cookies puff up slightly and edges start to turn a light brown. I baked 11 minutes on the largest ones and 6 minutes on the smallest. After cookies are finished and have cooled, you can stack them to look like trees. You can also add frosting to the bottoms of the cookies to make them stick together.
Shortbread cookie adapted from Project Foodie