Green Tea Shortbread Cookies
These cookies are buttery and rich with green tea flavor. And no eggs needed!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
- 2 tbsp matcha, green tea powder
- 1/2 cup granulated sugar
Instructions
- Whisk flour and salt together in a small bowl; set aside.
- Beat 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.
- 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.
- Roll out dough to 1/2-inch thickness between two pieces of parchment paper. Peel off top parchment.
- 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.
- 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 container.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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